1 chicken breast, sliced
½ tsp olive oil
3 cloves of crushed garlic
3-4 sprigs of fresh thyme
1 and ½ 5.3 oz cups of Wünder Creamery Plain Quark
1 cup grated parmesan
½ cup asiago
½ cup heavy cream
2 tsp ground pepper
8 oz spaghetti (2 oz per person)
Cook pasta per instructions in salted water, continue recipe while pasta is boiling.
On a skillet, heat the olive oil on a medium heat before adding the sliced chicken. Cook for 3-4 minutes until edges pick up some color before adding the garlic and thyme.
Stir occasionally until evenly cooked, remove the thyme sprigs, scoop out and set aside.
Using the same pan, pour in the cream and both cheeses, stirring until melted and creamy.
Add in the quark, followed by the pepper. Stir until silky and the quark is fully incorporated into the sauce. (You can add the chicken into the sauce now if you wish).
Drain the pasta and pour over the creamy sauce and add the cooked chicken. Add more parmesan, because why not!
Recipe and images by Phoebe Male of Milk With No Sugar.