• 

  chicken breast fillets, skinless cut in pieces (3 cm)

  400 g

Tomato Sauce

• 

  garlic clove

  1
• 

  fresh parsley leaves only

  3 sprigs
• 

  onions quartered

  80 g
• 

  olive oil

  20 g
• 

  dried herbes de Provence

  3 tsp
• 

  fine sea salt

  ¾ tsp
• 

  ground black pepper

  ¼ tsp
• 

  vegetable stock cubes (for 0.5 l each) crumbled

  1 ½
  1 ½ tsp vegetable stock paste, homemade
• 

  tinned chopped tomatoes

  600 g
• 

  water

  150 g

Chicken Balls

• 

  Parmesan cheese cut in pieces (2 cm)

  110 g
• 

  bread stale, cut in pieces

  50 g
• 

  milk

  60 g
• 

  dried oregano

  ¾ tsp
• 

  fine sea salt

  ½ tsp
• 

  ground black pepper

  1 pinch
• 

  medium egg

  1

Spaghetti

• 

  garlic cloves to taste

  1 - 2
• 

  olive oil

  15 g
• 

  water

  1200 g
• 

  fine sea salt

  1 ½ tsp
• 

  dried spaghetti

  270 g