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Chicken Parmesan + Spaghetti
Chicken Parmesan + Spaghetti

Before you jump to Chicken Parmesan + Spaghetti recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are a number of reasons for this. The overall economy is impacted by the number of men and women who suffer from health problems such as high blood pressure, which is directly linked to poor eating habits. No matter where you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. It is likely that lots of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make several small changes that can start to make a positive impact to our day-to-day eating habits.

The first change you can make is to pay more attention to what you purchase when you do your food shopping as it is likely that you have the tendency to pick up many of the things without thinking. For example, have you ever checked how much sugar and salt are in your preferred cereal? One wholesome alternative that can give you a positive start to your day is oatmeal. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.

As you can see, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken parmesan + spaghetti recipe. To make chicken parmesan + spaghetti you need 25 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook Chicken Parmesan + Spaghetti:
  1. Get Tomato Sauce:
  2. You need 1/4 Cup Alce Nero's Organic Extra Virgin Olive Oil,
  3. Get 3 Cloves Garlic Thinly Sliced,
  4. Take Roasted Chili Flakes, Pinch (Optional)
  5. Provide 350 g Alce Nero's Organic Tomato Sauce Napoletana,
  6. Get Pinch Sea Salt,
  7. Take Pinch Black Pepper,
  8. Take Chicken Parmesan:
  9. You need 2 Skinless Boneless Chicken Breast,
  10. Use Bleached All Purpose Flour, For Dredging
  11. Get 1 Egg Light Beaten,
  12. Take Dijon Mustard, 2 Heaped TBSP
  13. Provide 1 TSP Smoked Paprika,
  14. Use Cornflakes Ground, For Dredging
  15. Take High Quality Japanese Panko, For Dredging
  16. Provide Shichimi Togarashi Japanese 7 Spices, Pinch
  17. Get Pinch Nori Flakes,
  18. You need Pinch Sea Salt,
  19. Provide Pinch White Pepper,
  20. Get Low Moisture Mozzarella Freshly Shredded, For Topping
  21. Prepare Parmigiano Reggiano Freshly Grated, For Topping
  22. Get Plating:
  23. Use 300 g Alce Nero's Organic Durum Wheat Spaghetti,
  24. Prepare 1 Handful Fresh Parsley Coarsely Chopped,
  25. Use 1 Handful Fresh Basil Chiffonade,
Steps to make Chicken Parmesan + Spaghetti:
  1. Prepare the tomato sauce. - - In a skillet over low heat, add Alce Nero's olive oil. - - Add garlic and chili flakes. - - Allow the garlic and chili flakes to simmer in the oil for about 15 mins. - - The heat has to be on super low, or the garlic will burn very fast.
  2. As soon as the garlic starts to brown, remove from heat and transfer into a large bowl. - - Add in Alce Nero's tomato sauce. - - Taste and adjust for seasonings with salt and pepper. - - Mix to combine well. Mix, mix, mix. - - Set aside until ready to use. - - The sauce can be kept in the fridge for up to 5 days.
  3. Prepare the chicken parmesan. - - Butterfly the chicken breast and slice into halves. - - Place the chicken breast on the working surface. - - Wrap with cling film. - - Using a meat mallet, pound the chicken to tenderize until almost the same thickness.
  4. Dredge the chicken with flour. - - Shake off any excess. - - In a shallow bowl, add egg, mustard and paprika. - - Mix to combine well.
  5. Add in the chicken. - - Coat the chicken well with the egg mixture. - - Cover with cling film and set aside in the fridge for about 1 hr.
  6. In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper. - - Combine everything together. - - In a skillet over medium heat, add 1 inch of oil. - - To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.
  7. Dredge the chicken onto the cornflakes mixture. - - Press the cornflakes mixture onto the chicken. - - You can lay the chicken in between parchment paper. Lightly roll using a rolling pin. So that the cornflakes mixture will adhere to the chicken.
  8. Using a pair of tongs, gently drop the chicken into the oil away from you. - - Pan fry until golden brown on both sides. - - Remove from heat and drain off excess oil onto a baking tray lined with parchment paper.
  9. Top each chicken with mozzarella and parmigiano reggiano. - - Wack into oven and bake until the cheese has melted. - - Remove from oven and set aside.
  10. To plate. - - It is best to cook the pasta concurrently with the chicken. So that when the chicken is outta the oven, you can immediately plate and serve. - - Bring a pot of 3 liters of water to a boil.
  11. Season with sea salt until it tastes like the ocean. - - Add in the Alce Nero's spaghetti. - - Cook until al dente. - - Transfer the pasta into the tomato sauce.
  12. Adjust the amount of tomato sauce to your preference. - - Less is always more. - - Add in parsley, basil and more parmigiano.
  13. Toss to combine well and until the pasta is fully coated with the sauce. - - If the mixture gets too thick, add in 1 TBSP of pasta water at a time to loosen the sauce. - - Twirl pasta onto serving plate.
  14. Garnish with more basil and parmigiano. - - Dollop a spoonful of tomato sauce onto the plate. - - Place the chicken parmesan onto the sauce. - - Serve immediately.

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