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
Pomodoro Pasta & Chicken Parm
with fresh linguine & grated Italian-style hard cheese
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Pomodoro Pasta & Chicken Parm?
The preparation time for Pomodoro Pasta & Chicken Parm with fresh linguine & grated Italian-style hard cheese is between 25 and 45 minutes.
What is the total time required to make Pomodoro Pasta & Chicken Parm with fresh linguine & grated Italian-style hard cheese?
The total time required to make Pomodoro Pasta & Chicken Parm with fresh linguine & grated Italian-style hard cheese is between 40 and 60 minutes.
How many servings does Pomodoro Pasta & Chicken Parm provide?
4 servings
What are the main ingredients in Pomodoro Pasta & Chicken Parm?
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
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?
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
How many calories does Pomodoro Pasta & Chicken Parm have?
1106 calories
How much fat content does Pomodoro Pasta & Chicken Parm have?
grams
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