A hero dish featuring spaghetti and chicken? Ciabatta crusted chicken with tomato salsa spaghetti will soon be a firm favourite of your kiddies, and you too!
Try this hearty midweek dish that’s as tasty as it is quick to prepare.
300g Seggiano Organic Spaghetti alla Chitarra Pasta
2-3 tbsp Lunaio Organic garlic oil
1 onion, chopped
4 ripe tomatoes, roughly chopped
1 Seggiano Organic Sicilian Cherry Tomato Salsa
large handful fresh basil leaves, shredded
2 skinless chicken breast fillets
50g plain flour
1 large free-range egg, beaten
100g ciabatta breadcrumbs
30g Parmesan cheese, finely grated, plus extra to serve
Heat 1 tbsp garlic oil in a saucepan and fry the onion for 2-3 minutes. Add the chopped tomatoes and half the basil and cook for 5 minutes. Add the tomato salsa and the remaining basil. Season well and simmer for 10-15 minutes or until thick and slightly reduced.
Mix together the breadcrumbs and the parmesan cheese.
Cut the chicken in half horizontally and coat first in the flour, then egg, then in the breadcrumbs pressing to evenly coat. Heat the rest of the oil in a large frying pan and fry for 7-8 minutes, turning occasionally until cooked through and golden.
Cook the pasta in a large saucepan of salted boiling water according to pack instructions for al dente. Drain, reserving 125ml of the cooking water.
Return the pasta to the saucepan, add the sauce and the cooking water, toss to combine.
Serve the chicken with the tomato spaghetti and a good grating of parmesan.
This recipe was supplied by Seggiano.
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