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Panko chicken with fresh tomato spaghetti
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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.
1 of your 5 a day
low in saturated fat
Typical values per serving:
This recipe was first published in July 2016.