Preparation time approximately 45 minutes – serves 4


  • salted water, boiling
  • 400 g spaghetti
  • olive oil for frying
  • 400 g diced chicken meat
  • 100 g button mushrooms, thinly sliced
  • 1 onion, finely chopped
  • 2 garlic cloves, pressed
  • 1 tin chopped Italian  tomatoes
  • 100 ml water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, a little pepper
  • 80 g raw ham, cut into thin strips
  • 1 bunch parsley, finely chopped
  • 75 g grated Parmesan


  • Cook spaghetti in boiling salted water until al dente, then drain
  • Heat olive oil in a non stick frying pan. Fry diced chicken meat in batches for approximately 4 minutes, remove and set aside. Reduce heat, dab up fat with kitchen paper and add a little oil, if necessary
  • Add button mushrooms, onion and garlic cloves to frying pan, stir and sweat slowly for approximately 2 minutes over medium heat.
  • Add chopped tomatoes, 100 ml water. Bring to boil, reduce heat. Then season with dried oregano, salt & pepper, simmer over low heat for approximately 10 minutes.
  • Add already cooked diced chicken, raw ham, parsley and heat through
  • Serve warmed spaghetti in deep bowls, spoon sauce over the spaghetti.
  • Scatter grated parmesan over spaghetti

Per person: 14 g fat, 51 g protein, 76 g carbohydrate, 633 calories – recipe & photo from The Swiss Cookbook by Betty Bossi