The best of both worlds combine – panko crumbed chicken and tomato-coated spaghetti! This will bring out the inner child in you, Chef, as you scoop up forkfuls of al dente pasta with rich tomato passata, silky onion, fresh parsley and the crunchiest butterflied chicken.
Crusted Chicken Spaghetti al Pomodoro
Crusted Chicken Spaghetti al Pomodoro
with fresh parsley
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cake Flour
- Chicken
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Spanish Rub
- Onion
- Onions
- Panko Breadcrumbs
- Spaghetti
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Rolling Pin
- Cling Wrap
- Paper Towel
- Seasoning (salt & pepper)
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Onion until soft and lightly golden, 4-5 minutes. Add the garlic and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of the reserved pasta water. Simmer until thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
BUTTERFLY THE Chicken BREAST
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
CRUMB
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the butterflied Chicken breast with the NOMU rub and season. Coat the chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside. [Repeat|#7DA0D7 this|#7DA0D7 step|#7DA0D7 with|#7DA0D7 each|#7DA0D7 chicken|#7DA0D7 breast.|#7DA0D7 Set|#7DA0D7 aside.]|#7DA0D7
FRY THE Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
DINNER IS READY
Plate up the Spaghetti, pour over ½ of the tomato sauce, top with the golden chicken, and spoon over the remaining tomato sauce. Garnish with the parsley. Enjoy, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Onion until soft and lightly golden, 4-5 minutes. Add the garlic and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of the reserved pasta water. Simmer until thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
BUTTERFLY THE Chicken BREAST
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
CRUMB
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the butterflied Chicken breast with the NOMU rub and season. Coat the chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside. [Repeat|#7DA0D7 this|#7DA0D7 step|#7DA0D7 with|#7DA0D7 each|#7DA0D7 chicken|#7DA0D7 breast.|#7DA0D7 Set|#7DA0D7 aside.]|#7DA0D7
FRY THE Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
DINNER IS READY
Plate up the Spaghetti, pour over ½ of the tomato sauce, top with the golden chicken, and spoon over the remaining tomato sauce. Garnish with the parsley. Enjoy, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Onions until soft and lightly golden, 4-5 minutes. Add the garlic and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of the reserved pasta water. Simmer until thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
BUTTERFLY THE Chicken BREAST
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
CRUMB
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the butterflied Chicken breast with the NOMU rub and season. Coat the chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside. Repeat this step with each chicken breast. Set aside.
FRY THE Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
DINNER IS READY
Plate up the Spaghetti, pour over ½ of the tomato sauce, top with the golden chicken, and spoon over the remaining tomato sauce. Garnish with the parsley. Enjoy, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Onions until soft and lightly golden, 4-5 minutes. Add the garlic and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of the reserved pasta water. Simmer until thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
BUTTERFLY THE Chicken BREAST
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
CRUMB
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the butterflied Chicken breast with the NOMU rub and season. Coat the chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside. Repeat this step with each chicken breast. Set aside.
FRY THE Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
DINNER IS READY
Plate up the Spaghetti, pour over ½ of the tomato sauce, top with the golden chicken, and spoon over the remaining tomato sauce. Garnish with the parsley. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Crusted Chicken Spaghetti al Pomodoro?
The preparation time for Crusted Chicken Spaghetti al Pomodoro with fresh parsley is between 20 and 40 minutes.
What is the total time required to make Crusted Chicken Spaghetti al Pomodoro with fresh parsley?
The total time required to make Crusted Chicken Spaghetti al Pomodoro with fresh parsley is between 35 and 55 minutes.
How many servings does Crusted Chicken Spaghetti al Pomodoro provide?
4 servings
What are the main ingredients in Crusted Chicken Spaghetti al Pomodoro?
Cake Flour, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, NOMU Spanish Rub, Onion, Onions, Panko Breadcrumbs, Spaghetti, Tomato Passata
What is the nutritional information of Crusted Chicken Spaghetti al Pomodoro?
Calories: 791, Carbs: 122 grams, Fat: grams, Protein: 56.2 grams, Sugar: 15.5 grams, Salt: 1392 grams
How do I prepare Crusted Chicken Spaghetti al Pomodoro?
DINNER IS READY: Plate up the spaghetti, pour over ½ of the tomato sauce, top with the golden chicken, and spoon over the remaining tomato sauce. Garnish with the parsley. Enjoy, Chef! FRY THE CHICKEN: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. CRUMB: Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the butterflied chicken breast with the NOMU rub and season. Coat the chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside. [Repeat|#7DA0D7 this|#7DA0D7 step|#7DA0D7 with|#7DA0D7 each|#7DA0D7 chicken|#7DA0D7 breast.|#7DA0D7 Set|#7DA0D7 aside.]|#7DA0D7 BUTTERFLY THE CHICKEN BREAST: Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. SAUCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion until soft and lightly golden, 4-5 minutes. Add the garlic and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of the reserved pasta water. Simmer until thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Crusted Chicken Spaghetti al Pomodoro?
Cake Flour, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, NOMU Spanish Rub, Onion, Onions, Panko Breadcrumbs, Spaghetti, Tomato Passata
How many calories does Crusted Chicken Spaghetti al Pomodoro have?
791 calories
How much fat content does Crusted Chicken Spaghetti al Pomodoro have?
grams
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