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Chicken Parmesan + Spaghetti
Chicken Parmesan + Spaghetti

Before you jump to Chicken Parmesan + Spaghetti recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

A lot of us think that comfort foods are bad for us and that we ought to stay away from them. However, if your comfort food is candy or junk food this can be true. Soemtimes, comfort foods can be very nourishing and good for us to consume. There are some foods that actually can raise your moods when you eat them. When you feel a little down and need an emotional pick-me-up, test out a few of these.

Grains can be good for fighting a bad mood. Quinoa, millet, teff and barley are all truly wonderful for helping increase your happiness levels. These grains fill you up better and that can help elevate your moods also. Feeling starved can be a real downer! The reason these grains are so wonderful for your mood is that they are not hard for your body to digest and process. They are easier to digest than other foods which helps kick up your blood sugar levels and that, in turn, improves your mood.

So you see, you don’t need to eat all that junk food when you are wanting to feel better! Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to chicken parmesan + spaghetti recipe. You can have chicken parmesan + spaghetti using 25 ingredients and 14 steps. Here is how you cook it.

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

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