Chop the bell pepper into coarse strips and brown in butter with pepper and salt.
Chop the chicken breast, brown in oil and season with curry, whipped cream, finely chopped salt, peppers, pepper and a little cornstarch. Cut a rose from the tomato.
Put the spaghetti in the middle of a plate, place the sauce on the spaghetti and spread the bell pepper strips in a star shape around the edge of the plate. Finally, sprinkle with basil and the tomato rose.
from Casablanca Valley in Chile.
Our tip: Fresh basil is much more aromatic than dried!
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