Recipe of Speedy Chicken Parmesan + Spaghetti

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Before you jump to Chicken Parmesan + Spaghetti recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the specialists, to clean up the surroundings we are all going to have to make some improvements. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Read on for some approaches to go green and save energy, largely in the kitchen.

You may prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. Maybe the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. Many men and women wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is specifically economical when it's full before a cycle is going. Conserve even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably straightforward to live green, after all. A lot of it truly is simply using common sense.

We hope you got insight from reading it, now let's go back to chicken parmesan + spaghetti recipe. To cook chicken parmesan + spaghetti you need 25 ingredients and 14 steps. Here is how you do that.

The ingredients needed to prepare Chicken Parmesan + Spaghetti:

1. Provide of Tomato Sauce:.
2. You need 1/4 Cup of Alce Nero's Organic Extra Virgin Olive Oil,.
3. Take 3 Cloves of Garlic Thinly Sliced,.
4. Prepare of Roasted Chili Flakes, Pinch (Optional).
5. Provide 350 g of Alce Nero's Organic Tomato Sauce Napoletana,.
6. Provide Pinch of Sea Salt,.
7. You need Pinch of Black Pepper,.
8. Provide of Chicken Parmesan:.
9. Take 2 of Skinless Boneless Chicken Breast,.
10. Take of Bleached All Purpose Flour, For Dredging.
11. Use 1 of Egg Light Beaten,.
12. Get of Dijon Mustard, 2 Heaped TBSP.
13. You need 1 TSP of Smoked Paprika,.
14. Prepare of Cornflakes Ground, For Dredging.
15. You need of High Quality Japanese Panko, For Dredging.
16. Take of Shichimi Togarashi Japanese 7 Spices, Pinch.
17. Use Pinch of Nori Flakes,.
18. Prepare Pinch of Sea Salt,.
19. Prepare Pinch of White Pepper,.
20. Prepare of Low Moisture Mozzarella Freshly Shredded, For Topping.
21. You need of Parmigiano Reggiano Freshly Grated, For Topping.
22. Take of Plating:.
23. Get 300 g of Alce Nero's Organic Durum Wheat Spaghetti,.
24. Use 1 Handful of Fresh Parsley Coarsely Chopped,.
25. You need 1 Handful of Fresh Basil Chiffonade,.

Steps to make Chicken Parmesan + Spaghetti:

1. Prepare the tomato sauce. In a skillet over low heat, add Alce Nero's olive oil. Add garlic and chili flakes. Allow the garlic and chili flakes to simmer in the oil for about 15 mins. *The heat has to be on super low, or the garlic will burn very fast.*.
2. As soon as the garlic starts to brown, remove from heat and transfer into a large bowl. Add in Alce Nero's tomato sauce. Taste and adjust for seasonings with salt and pepper. Mix to combine well. Mix, mix, mix. Set aside until ready to use. *The sauce can be kept in the fridge for up to 5 days.*.
3. Prepare the chicken parmesan. Butterfly the chicken breast and slice into halves. Place the chicken breast on the working surface. Wrap with cling film. Using a meat mallet, pound the chicken to tenderize until almost the same thickness..
4. Dredge the chicken with flour. Shake off any excess. In a shallow bowl, add egg, mustard and paprika. Mix to combine well..
5. Add in the chicken. Coat the chicken well with the egg mixture. Cover with cling film and set aside in the fridge for about 1 hr..
6. In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper. Combine everything together. In a skillet over medium heat, add 1 inch of oil. *To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.*.
7. Dredge the chicken onto the cornflakes mixture. Press the cornflakes mixture onto the chicken. *You can lay the chicken in between parchment paper. Lightly roll using a rolling pin. So that the cornflakes mixture will adhere to the chicken.*.
8. Using a pair of tongs, gently drop the chicken into the oil away from you. Pan fry until golden brown on both sides. Remove from heat and drain off excess oil onto a baking tray lined with parchment paper..
9. Top each chicken with mozzarella and parmigiano reggiano. Wack into oven and bake until the cheese has melted. Remove from oven and set aside..
10. To plate. *It is best to cook the pasta concurrently with the chicken. So that when the chicken is outta the oven, you can immediately plate and serve.* Bring a pot of 3 liters of water to a boil..
11. Season with sea salt until it tastes like the ocean. Add in the Alce Nero's spaghetti. Cook until al dente. Transfer the pasta into the tomato sauce..
12. Adjust the amount of tomato sauce to your preference. Less is always more. Add in parsley, basil and more parmigiano..
13. Toss to combine well and until the pasta is fully coated with the sauce. If the mixture gets too thick, add in 1 TBSP of pasta water at a time to loosen the sauce. Twirl pasta onto serving plate..
14. Garnish with more basil and parmigiano. Dollop a spoonful of tomato sauce onto the plate. Place the chicken parmesan onto the sauce. Serve immediately..

Heat up a pot of water and cook the spaghetti to al dente, according to the package instructions. Heat up a skillet with the olive oil and saute the garlic until aromatic but not browned. Add the spaghetti to the skillet, follow by salt and chicken bouillon powder. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Marco's Mother's Pasta Unilever UK. olive oil, Knorr Chicken Touch of Taste, tomato paste.

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