Italian Inspired Chicken Milanese and Tomato Spaghetti

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. Place the chicken on the middle shelf until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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.

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. 

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.