Italian Inspired Chicken Milanese and Tomato Spaghetti
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Italian Inspired Chicken Milanese and Tomato Spaghetti

Italian Inspired Chicken Milanese and Tomato Spaghetti

with Balsamic Glazed Rocket

This Italian Inspired Chicken 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.

Family Friendly
Cereals containing gluten

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


serving amount

50 grams


(Contains Cereals containing gluten)

1 sachet(s)

Dried Oregano

3 unit(s)

British Chicken Thighs

2 unit(s)

Garlic Clove

180 grams


(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

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)


¼ tsp

Salt for the Breadcrumbs

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)4139 kJ
Energy (kcal)989 kcal
Fat36.9 g
of which saturates14 g
Carbohydrate110.3 g
of which sugars17.2 g
Protein55.9 g
Salt4.69 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Tray
Garlic Press


Prep the Chicken

Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl with the salt for the breadcrumbs (see pantry for amount) and half the dried oregano.

Dip the chicken into the egg and then the breadcrumbs, ensuring it is 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

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.

Boil the Pasta

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

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, red wine 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

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

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


Divide the tomato spaghetti between your bowls and arrange the chicken slices on top. 

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