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Italian Inspired Chicken Breast Milanese and Tomato Spaghetti
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Italian Inspired Chicken Breast Milanese and Tomato Spaghetti

Italian Inspired Chicken Breast Milanese and Tomato Spaghetti

with Balsamic Glazed Rocket

This Italian Inspired Chicken Breast Milanese and Tomato Spaghetti is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Milk
Egg
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

1 sachet(s)

Dried Oregano

2 unit(s)

Chicken Breasts

2 unit(s)

Garlic Clove

180 grams

Spaghetti

(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

150 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3598 kJ
Energy (kcal)860 kcal
Fat21.2 g
of which saturates9.4 g
Carbohydrate103 g
of which sugars14.2 g
Protein63.9 g
Salt3.87 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Paper
Bowl
Rolling Pin
Baking Tray
Pan
Garlic Press
Colander

Instructions

Prep the Chicken
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper. 

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Get Cooking
2

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. 

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.

Boil the Pasta
3

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Simmer the Sauce
4

Clean out the chicken pan, then pop it back on medium-high heat with a drizzle of oil.

Once hot, add the garlic and stir fry for 1 min. Stir in the remaining oregano, passata, chicken stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until slightly thickened, 6-8 mins. 

Finish the Pasta
5

When the sauce has thickened, stir in the cooked pasta, the butter (see pantry for amount) and half of the hard Italian style cheese until well combined. Taste and season with salt and pepper if needed. Add a splash of water to the sauce if it looks too thick.

Once the chicken is cooked, carefully slice into 2cm thick slices.

Serve
6

Divide the tomato spaghetti between your bowls and arrange the chicken slices on top. Sprinkle over the remaining cheese.

Scatter the rocket leaves on top. Drizzle over the balsamic glaze.

Enjoy!