chicken parmigiana with fusilli
How to make chicken parmigiana with fusilli recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
100 g (3½ oz) fresh white breadcrumbs
25 g (1 oz) Parmesan cheese, grated
4 tablespoons olive oil, plus extra for greasing
4 small boneless, skinless chicken breasts
75 g (3 oz) mozzarella cheese, cut into 4 slices
300 g (10 oz) fusilli lunghi
250 ml (8 fl oz) shop-bought tomato pasta sauce
salt and pepper
green salad, to serve
Method:
Mix together the breadcrumbs and Parmesan on a large plate and season. Rub about 2 teaspoons of the oil over each chicken breast, press down with your palm to flatten a little, then dip in the breadcrumb mixture until coated all over. Place on a lightly greased grill pan.
Drizzle with a little more oil, then cook under a preheated hot grill for 10 minutes, turning once, until golden and cooked through. Top each chicken breast with a slice of mozzarella and cook for a further 2 minutes or until the cheese has melted.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until ‘al dente’. Heat the tomato pasta sauce in a small saucepan. Drain the pasta and toss through the sauce. Cut each chicken breast in half. Spoon into serving bowls and top with the grilled chicken. Serve with green salad.
For easy chicken, mozzarella & tomato spaghetti, heat 1 tablespoon olive oil in a wok or large frying pan, add 300 g (10 oz) stir-fry chicken strips and stir-fry for 7 minutes or until just cooked through. Pour over 250 ml (8 fl oz) shop-bought tomato pasta sauce and simmer for 1–2 minutes.
Meanwhile, cook 400 g (13 oz) spaghetti according to the packet instructions until ‘al dente’. Drain and return to the pan. Cut 75 g (3 oz) mozzarella cheese into small chunks and stir through the pasta with the chicken sauce. Serve immediately. Total cooking time 10 minutes.
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