The spaghetti in the margherita sauce, elevated here by the earthy oregano and fresh basil, compliments the crispy parmesan chicken perfectly, making for a hearty meal.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Place each chicken fillet between 2 pieces of clingfilm and beat with a rolling pin until thin.
Place the bread and half the basil in a food processor, and blitz to make breadcrumbs. Stir in the Parmigiano Reggiano and season. Dip the chicken in the egg and then press into the breadcrumbs until well coated. Heat some of the oil in a frying pan and fry the chicken in 2 batches for 3-4 minutes on each side until golden and cooked throughout with no pink meat. Keep in a warm oven while cooking the second batch.
Meanwhile, cook the spaghetti in boiling water for 10-11 minutes until tender, then drain.
Heat 1 tbsp oil in a saucepan and fry the onion and garlic for 3-4 minutes. Add the tomatoes and oregano, and cook for 5 minutes. Stir in the remaining basil and season. Toss in the spaghetti and serve with the chicken.
Typical values per serving when made using specific products in recipe
Energy | 2,558kJ/ 379kcals |
|---|---|
Fat | 15.7g |
Saturated Fat | 8g |
Carbohydrates | 52.8g |
Sugars | 39.7g |
Fibre | 1.5g |
Protein | 6.5g |
Salt | 0.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
