Chicken Parmigiana with Tomato Spaghetti

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Chicken Parmigiana with Tomato Spaghetti
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Chicken Parmigiana with Tomato Spaghetti

Added by: on Nov 8th, 2016
Life is starting to get back to normal now my baby is 3 months old although it is certainly not like I start with I just have so little time. Leaving the house takes forever and I just seem to take ages to get anything done. I do miss the freedom I used to have but then I .. more >
Prep Time:
10 min
Cook Time:
10 min
Ready In:
20 min



Original Recipe Yield: 4 servings


  • 300g wholewheat spaghetti
  • 2-3 tbsp olive oil
  • 1 onion, chopped
  • 6 tomatoes, roughly chopped
  • 2 tsp sweet smoked paprika
  • 25g fresh basil, shredded
  • 2 chicken breast fillets
  • 1 egg, beaten
  • 50g breadcrumbs (panko or golden)
  • 200g mozzarella, sliced
  • To serve:
  • Parmesan, grated
Nutrition Facts
Chicken Parmigiana with Tomato Spaghetti

Servings Per Recipe: 4

Amount Per Serving

Calories: 571

  • Total Fat: 11.6 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 87.8 mg
  • Sodium: 640.1 mg
  • Total Carbs: 77.2 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 7.7 g
  • Protein: 44.8 g

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I like to start by preparing all the ingredients - cutting the tomatoes, onion and basil, slicing the chicken and mozzarella, beating the egg and boiling the water for the spaghetti.


This recipe is quick but there is a lot to do at the same time.


Cook the pasta in a pan of salted boiling water according for the packet's instructions. Mine took 10 minutes.


Meanwhile heat a tablespoon of oil in a frying pan and add the onion for 3 minutes and then mix in the tomatoes, paprika, basil and a dash of water (about 50ml) and season. Cook for around 7 minutes and then just before the pasta is ready, pop the tomato mixture in a blender and puree.


Cut the chicken in half horizontally and dip first in the egg and then the breadcrumbs and coat as evenly as possible. Heat 1-2 tablespoons of oil in a frying pan and fry the chicken for around 8 minutes, turning occasionally until cooked through with no pink meat. Just before it is ready, preheat the grill to high.


When the chicken is ready, top with a couple of slices of mozzarella and pop under the grill for around 2 minutes until the cheese is melted.


Finally once the pasta is ready, mix with the tomato sauce, a sprinkling of Parmesan and then serve with the chicken.


This is something I would order in a restaurant and it did not disappoint. Both Pascal and I adored this and in fact Pascal's only complaint was it was too small - he definitely wanted an entire chicken breast to himself. I also had made the mistake of freezing the basil as I had originally planned to cook this last week - I wouldn't recommend it as it was so soggy - fresh basil would definitely be better!


This only took around 20 minutes to make and I will definitely make this again - I am sure Arabella will also be a big fan.


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