Chicken with spaghetti


4 servings
  • 2 cloves of Garlic
  • Fresh basil
  • Olive oil
  • 1x400 g Canned tomatoes
  • 2x 150 g Chicken breasts
  • 100 g All-purpose flour
  • 2 Large eggs
  • 100 g Breadcrumbs
  • 30 g Parmesan cheese
  • 150 g Koleda Spaghetti


  1. Peel and finely chop the garlic. Take basil leaves, or dried basil if you don't have fresh, finely chop the basil stems.

    Heat a few drops of olive oil in a medium-sized saucepan over medium heat. Add garlic and basil and cook for 2 minutes, or until golden brown.

    Tilt the can of tomatoes into the pan and crush them with a spoon. Fill the empty tomato can with water and add a little water. Season and simmer for 30 minutes, or until the sauce is thick and "sticky".

    Place the chicken breasts on a work surface, cover them with plastic wrap, and pound them with a kitchen mallet until they are about 5 mm thick.

    Place flour in one bowl, and crack and beat eggs in another bowl. Add breadcrumbs to a third bowl and mix in the Parmesan cheese.

    First, coat the chicken in flour, then in the eggs, and finally in the "cheesy" breadcrumbs.

    Heat oil in a large frying pan over medium heat and cook the chicken for 3 to 4 minutes on each side, or until golden brown.

    Then cook the spaghetti according to the package instructions, drain them, and add them to the tomato sauce, adding a little cooking water if necessary.

    Serve the pasta with crispy chicken, sprinkle the remaining Parmesan cheese and basil leaves over the dish.

    You can also add parsley or even arugula to the dish. I like to combine arugula with dishes that have tomatoes in them, so I added fresh arugula to this finished dish.