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Chicken Parmesan + Spaghetti

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We all realize that, in order to really be healthy and balanced, nutritious and balanced diets are important as are good amounts of exercise. Sadly, there isn't constantly enough time or energy for us to really do the things we need to do. Working out at the gym isn't something people want to do when they get off from work. A hot, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You will be pleased to discover that achieving good health doesn't have to be hard. If you keep at it, you'll get all of the required nutrients and exercise. Here are some simple ways to get healthy.

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There are all kinds of things that you can do to get healthy and balanced. Intensive gym visits and directly defined diets are not always the answer. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being intelligent about the decisions you make each day is a start. Getting as much physical exercise as you possibly can is another factor. Don't forget that health isn't only about simply how much you weigh. You need to help to make your body as strong you can make it.

We hope you got benefit 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 cook it.

The ingredients needed to prepare Chicken Parmesan + Spaghetti:

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

Steps to make Chicken Parmesan + Spaghetti:

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.*.
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.*.
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..
Dredge the chicken with flour. Shake off any excess. In a shallow bowl, add egg, mustard and paprika. Mix to combine well..
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..
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.*.
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.*.
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..
Top each chicken with mozzarella and parmigiano reggiano. Wack into oven and bake until the cheese has melted. Remove from oven and set aside..
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..
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..
Adjust the amount of tomato sauce to your preference. Less is always more. Add in parsley, basil and more parmigiano..
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..
Garnish with more basil and parmigiano. Dollop a spoonful of tomato sauce onto the plate. Place the chicken parmesan onto the sauce. Serve immediately..