Boil spaghetti in salted water, then drain and set aside.
Heat 70g of Bakers Choice in a deep saucepan over medium heat (160°C – 190°C).
Put the chicken pieces in the pot and stir until fully cooked, about 15 minutes.
Add 3 cups of chicken broth, cooking cream, and basil sauce, then stir the mixture until the ingredients are homogeneous, and leave it to boil for 5 minutes.
Sprinkle salt and pepper after the mixture boils.
Put the spaghetti over the basil mixture, and stir until the spaghetti is completely covered with the sauce.
Pour pasta with basil sauce on a plate and garnish with Parmesan and pine nuts.
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Heat the oven at 180°C.
Heat 2 tablespoons of olive oil in a frying pan, then put the pieces of meat in it until they change color, and turn them on all sides, then put them in a bowl and cover until they keep warm and set aside.
Cut the carrots and the onion into small cubes.
In the same pan, put 50g of Bakers Choice, then add the onion and stir until golden, then add the carrots, stir and leave for 3 minutes, then add the crushed garlic and stir.
Add to the frying pan 1/4 cup flour with constant stirring until the color of the flour changes to brown, then add the tomato sauce, tomato paste and meat broth cubes and stir until the mixture is completely combined.
Add to the mixture 1 teaspoon each of coarse salt, black pepper, ground rosemary and bay leaf.
Put the meat pieces back on top of the mixture and fry the mixture over the pieces of meat using the spoon and leave on low heat for five minutes.
Cover the pan with aluminum foil and place it in the oven for 2½ hours, until the meat pieces are done.
After the meat is done, take the pan out of the oven and put the pieces of meat in the dish to be served in. Put the sauce mixture on a medium heat to adjust its density and saltiness. * If the sauce is thick, add 2-3 tablespoons of water and let it boil for 2 minutes. -3 minutes.
After adjusting the consistency and salinity of the sauce, pour it over the pieces of meat and garnish with chopped parsley Serve hot with white rice or potato peri.
