Save to your scrapbook

    Panko chicken with fresh tomato spaghetti

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Panko chicken with fresh tomato spaghetti

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

    Serves: 4


    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 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. 

    Your recipe note

    Edit your recipe note

    1 of your 5 a day

    low in saturated fat 


    Average user rating

    1 stars