Chicken with pasta baked in the oven/Giouvetsi

Begin by blending the onions with the garlic until paste. Place the chicken in your bench. Season each side with salt, pepper and nutmeg. In a pan add olive oil and heat it until it starts smoking. Sauté your chicken from all sides placing each portion one by one. Be careful we don’t want the olive oil temperature to drop, this is very important in sautéing. Sauté the chicken until golden brown! When done place it in an oven tray and continue by adding the onion-garlic and tomato paste in the same pan. Cook for 5-7 minutes then add the wine. Continue cooking for three more minutes. Add the tomato juice with the bouillon cube and stir. At this point you must season with pepper and salt. Be careful it must be quit salty to taste because when you’ll add the pasta the result will be balanced. Boil for 5 more minutes and add the salsa to the oven tray. Add enough boiled water to cover the chicken and place it in the oven for 20 minutes. Open the oven and add the pasta, close and cook for 20 more minutes. Once ready you remove it from the oven but it must have enough salsa inside, it mustn’t be completely dry. It’s very important. Leave it still for 30 minutes.. Serve with plenty grated cheese of your choice! Enjoy!