Simmer spaghetti in boiling hot salted water for 8-ten minutes. Transfer spaghetti to a colander, rinse with cold water, drain.
Drain the hominy. Peel onions, cut into cubes.
Melt the fat. Dice bacon, sauté with garlic and onion cubes in the fat. Add summer vegetables and hominy and sauté for 10 minutes until tender.
Rinse the chicken fillet, dab dry and cut into strips. Fry in the oil in portions, mix with noodles and vegetables, season and heat.
Our tip: Use bacon with a fine, smoky note!
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