What are the main ingredients in Pomodoro Pasta & Chicken Parm?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel, Cling Wrap, Tinfoil (for air fryer)

What is the nutritional information of Pomodoro Pasta & Chicken Parm?

Calories: 1106, Carbs: 162 grams, Fat: grams, Protein: 74 grams, Sugar: 22.5 grams, Salt: 1092 grams

How do I prepare Pomodoro Pasta & Chicken Parm?

CHICKEN PREP: Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of each breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open each breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season. CRUNCHY CRUMB: Whisk 1 egg in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the breadcrumbs and the other containing the flour (lightly seasoned). Lightly coat each breast in the flour, then the egg mixture, and, lastly, the crumb. Set aside. CHICKEN PARM: Place a pan over medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken and fry until golden, 1-2 minutes per side. Drain on paper towel and place on a greased baking tray. Top with ⅓ of the pomodoro sauce and ½ the grated cheese. Bake in the hot oven until the cheese is melted, 8-10 minutes. LOVELY LINGUINE: When the water is boiling, cook the pasta until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through the remaining pomodoro sauce. Loosen with a splash of the reserved pasta water, if necessary. Place over medium heat to reheat, if necessary. In a bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning. IT’S TIME FOR ITALIAN!: Plate up the pomodoro pasta. Sprinkle over the remaining cheese. Side with the chicken parm and the dressed leaves. Garnish with the chopped oregano and a crack of black pepper. Dig in! START THE SAUCE: Bring a pot of salted water to boil for the pasta. Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-7 minutes (shifting occasionally). Add the grated garlic and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the NOMU rub, and 200ml of water. Simmer until thickened, 5-7 minutes. Add a sweetener and seasoning. Set aside.

What should be prepared from my kitchen to make Pomodoro Pasta & Chicken Parm?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel, Cling Wrap, Tinfoil (for air fryer)

Pomodoro Pasta & Chicken Parm

If you want to put Italy on a plate, then Pasta al Pomodoro is your go-to recipe. Our dish features delish chicken parm, covered in a crispy coating, then smothered in a rich tomato sauce and topped with Italian-style cheese. Sided with comforting pomodoro pasta and fresh oregano.

Pomodoro Pasta & Chicken Parm

with fresh linguine & grated Italian-style hard cheese

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Linguine Pasta
Fresh Oregano
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
NOMU Italian Rub
Onion
Onions
Panko Breadcrumbs
Tomato Passata
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Egg/s
Paper Towel
Cling Wrap
Tinfoil (for air fryer)

Serves 1

START THE SAUCE
Bring a pot of salted water to boil for the pasta. Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-6 minutes (shifting occasionally). Add the grated garlic and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the NOMU rub, and 100ml of water. Simmer until thickened, 5-7 minutes. Add a sweetener and seasoning. Set aside.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season.
CRUNCHY CRUMB
Whisk 1 egg in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the breadcrumbs and the other containing the flour (lightly seasoned). Lightly coat the breast in the flour, then the egg mixture, and, lastly, the crumb. Set aside.
CHICKEN PARM
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken and fry until golden, 1-2 minutes per side. Drain on paper towel and place on a greased baking tray. Top with ⅓ of the pomodoro sauce and ½ the grated cheese. Bake in the hot oven until the cheese is melted, 8-10 minutes.
LOVELY LINGUINE
When the water is boiling, cook the pasta until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through the remaining pomodoro sauce. Loosen with a splash of the reserved pasta water, if necessary. Place over medium heat to reheat, if necessary. In a bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
IT’S TIME FOR ITALIAN!
Plate up the pomodoro pasta. Sprinkle over the remaining cheese. Side with the chicken parm and the dressed leaves. Garnish with the chopped oregano and a crack of black pepper. Dig in!

Fresh Linguine Pasta - 125g
Onion - 1
Garlic Clove - 1
Tomato Paste - 15ml
Tomato Passata - 200ml
NOMU Italian Rub - 7,5ml
Free-range Chicken Breast - 1
Panko Breadcrumbs - 50ml
Cake Flour - 30ml
Grated Italian-style Hard Cheese - 50ml
Green Leaves - 20g
Fresh Oregano - 4g

Download the Recipe

Serves 2

START THE SAUCE
Bring a pot of salted water to boil for the pasta. Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-7 minutes (shifting occasionally). Add the grated garlic and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the NOMU rub, and 200ml of water. Simmer until thickened, 5-7 minutes. Add a sweetener and seasoning. Set aside.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of each breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open each breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season.
CRUNCHY CRUMB
Whisk 1 egg in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the breadcrumbs and the other containing the flour (lightly seasoned). Lightly coat each breast in the flour, then the egg mixture, and, lastly, the crumb. Set aside.
CHICKEN PARM
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken and fry until golden, 1-2 minutes per side. Drain on paper towel and place on a greased baking tray. Top with ⅓ of the pomodoro sauce and ½ the grated cheese. Bake in the hot oven until the cheese is melted, 8-10 minutes.
LOVELY LINGUINE
When the water is boiling, cook the pasta until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through the remaining pomodoro sauce. Loosen with a splash of the reserved pasta water, if necessary. Place over medium heat to reheat, if necessary. In a bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
IT’S TIME FOR ITALIAN!
Plate up the pomodoro pasta. Sprinkle over the remaining cheese. Side with the chicken parm and the dressed leaves. Garnish with the chopped oregano and a crack of black pepper. Dig in!

Fresh Linguine Pasta - 250g
Onion - 1
Garlic Clove - 1
Tomato Paste - 30ml
Tomato Passata - 400ml
NOMU Italian Rub - 15ml
Free-range Chicken Breasts - 2
Panko Breadcrumbs - 100ml
Cake Flour - 60ml
Grated Italian-style Hard Cheese - 100ml
Green Leaves - 40g
Fresh Oregano - 8g

Download the Recipe

Serves 3

START THE SAUCE
Bring a pot of salted water to boil for the pasta. Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-7 minutes (shifting occasionally). Add the grated garlic and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the NOMU rub, and 300ml of water. Simmer until thickened, 8-10 minutes. Add a sweetener and seasoning. Set aside.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of each breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open each breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season.
CRUNCHY CRUMB
Whisk 2 eggs in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the breadcrumbs and the other containing the flour (lightly seasoned). Lightly coat each breast in the flour, then the egg mixture, and, lastly, the crumb. Set aside.
CHICKEN PARM
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken and fry until golden, 1-2 minutes per side. Drain on paper towel and place on a greased baking tray. Top with ⅓ of the pomodoro sauce and ½ the grated cheese. Bake in the hot oven until the cheese is melted, 8-10 minutes.
LOVELY LINGUINE
When the water is boiling, cook the pasta until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through the remaining pomodoro sauce. Loosen with a splash of the reserved pasta water, if necessary. Place over medium heat to reheat, if necessary. In a bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
IT’S TIME FOR ITALIAN!
Plate up the pomodoro pasta. Sprinkle over the remaining cheese. Side with the chicken parm and the dressed leaves. Garnish with the chopped oregano and a crack of black pepper. Dig in!

Fresh Linguine Pasta - 375g
Onions - 2
Garlic Cloves - 2
Tomato Paste - 45ml
Tomato Passata - 600ml
NOMU Italian Rub - 22,5ml
Free-range Chicken Breasts - 3
Panko Breadcrumbs - 150ml
Cake Flour - 90ml
Grated Italian-style Hard Cheese - 150ml
Green Leaves - 60g
Fresh Oregano - 12g

Download the Recipe

Serves 4

START THE SAUCE
Bring a pot of salted water to boil for the pasta. Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the NOMU rub, and 400ml of water. Simmer until thickened, 8-10 minutes. Add a sweetener and seasoning. Set aside.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of each breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open each breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season.
CRUNCHY CRUMB
Whisk 2 eggs in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the breadcrumbs and the other containing the flour (lightly seasoned). Lightly coat each breast in the flour, then the egg mixture, and, lastly, the crumb. Set aside.
CHICKEN PARM
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken and fry until golden, 1-2 minutes per side. Drain on paper towel and place on a greased baking tray. Top with ⅓ of the pomodoro sauce and ½ the grated cheese. Bake in the hot oven until the cheese is melted, 8-10 minutes.
LOVELY LINGUINE
When the water is boiling, cook the pasta until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through the remaining pomodoro sauce. Loosen with a splash of the reserved pasta water, if necessary. Place over medium heat to reheat, if necessary. In a bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
IT’S TIME FOR ITALIAN!
Plate up the pomodoro pasta. Sprinkle over the remaining cheese. Side with the chicken parm and the dressed leaves. Garnish with the chopped oregano and a crack of black pepper. Dig in!