Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken parmesan + spaghetti. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chicken Parmesan + Spaghetti is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Chicken Parmesan + Spaghetti is something which I’ve loved my whole life.
Meanwhile, in a large saucepan, combine the spaghetti sauce, garlic salt and remaining oregano, Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Make the sauce: Heat the olive oil in a large pot over medium-high heat.
To begin with this particular recipe, we must first prepare a few components. You can cook chicken parmesan + spaghetti using 25 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Chicken Parmesan + Spaghetti:
- Prepare Tomato Sauce:
- Make ready Alce Nero's Organic Extra Virgin Olive Oil,
- Prepare Garlic Thinly Sliced,
- Take Roasted Chili Flakes, Pinch (Optional)
- Take Alce Nero's Organic Tomato Sauce Napoletana,
- Take Sea Salt,
- Make ready Black Pepper,
- Take Chicken Parmesan:
- Make ready Skinless Boneless Chicken Breast,
- Get Bleached All Purpose Flour, For Dredging
- Make ready Egg Light Beaten,
- Get Dijon Mustard, 2 Heaped TBSP
- Prepare Smoked Paprika,
- Get Cornflakes Ground, For Dredging
- Take High Quality Japanese Panko, For Dredging
- Get Shichimi Togarashi Japanese 7 Spices, Pinch
- Take Nori Flakes,
- Take Sea Salt,
- Prepare White Pepper,
- Take Low Moisture Mozzarella Freshly Shredded, For Topping
- Prepare Parmigiano Reggiano Freshly Grated, For Topping
- Prepare Plating:
- Get Alce Nero's Organic Durum Wheat Spaghetti,
- Make ready Fresh Parsley Coarsely Chopped,
- Take Fresh Basil Chiffonade,
To save time and effort, boil the broccoli rabe first, scoop it out with a slotted spoon, and cook the pasta in the same pot of boiling water. Top the chicken with the remaining sauce and spread it around to cover everything well. This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken and sauce all in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust.
Instructions to make Chicken Parmesan + Spaghetti:
- 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.
- 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.
- 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.
- Dredge the chicken with flour. - - Shake off any excess. - - In a shallow bowl, add egg, mustard and paprika. - - Mix to combine well.
- 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.
- 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.
- 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.
- 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.
- Top each chicken with mozzarella and parmigiano reggiano. - - Wack into oven and bake until the cheese has melted. - - Remove from oven and set aside.
- 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.
- 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.
- Adjust the amount of tomato sauce to your preference. - - Less is always more. - - Add in parsley, basil and more parmigiano.
- 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.
- Garnish with more basil and parmigiano. - - Dollop a spoonful of tomato sauce onto the plate. - - Place the chicken parmesan onto the sauce. - - Serve immediately.
Meanwhile, sprinkle chicken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Stir in pasta sauce; sprinkle with cheeses. Separate strands of squash with a fork. Dip chicken in egg; then in bread crumbs.
So that is going to wrap it up for this exceptional food chicken parmesan + spaghetti recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
