Panko chicken with fresh tomato spaghetti


300g wholewheat spaghetti
2-3 tbsp olive oil
1 onion, chopped
1 pack 6 tomatoes, roughly chopped
2 tsp sweet smoked paprika
25g pack fresh basil, shredded
2 Waitrose Omega 3 Chicken Breast Fillets
1 medium essential Waitrose Free Range Egg, beaten
50g Cooks’ Ingredients Panko Breadcrumbs


1. Cook the spaghetti in boiling water for 8-10 minutes, then drain.

2. Meanwhile, heat 1 tbsp oil in a saucepan and fry the onion for 2-3 minutes. Add in the tomatoes, paprika, 150ml water and half the basil, and cook for 5 minutes. Purée with a stick blender, season and stir in the remaining basil.

3. Cut the chicken in half horizontally and dip first in the egg, then in the breadcrumbs 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 with no pink meat.

4. Serve the chicken with the spaghetti and tomato sauce. 

1 of your 5 a day

low in saturated fat 

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,121kJ
Fat 13.8g
Saturated Fat 2.7g
Carbohydrate 63.2g
Sugars 7.2g
Protein 31.5g
Salt 0.3g
Fibre 9.3g

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3 stars

Average user rating Based on 5 ratings

This recipe was first published in Thu Jul 14 09:29:00 BST 2016.