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Before you jump to Chicken Parmesan + Spaghetti recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Healthy eating is today a good deal more popular than before and rightfully so. There are many illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. While we’re always being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that many people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, just making a few small changes can positively affect everyday eating habits.

You can obtain results without removing foods from your diet or make substantial changes at once. It’s not a bad idea if you want to make big changes, but the most important thing is to bit by bit switch to making healthier eating selections. Soon enough, you will discover that you actually prefer to consume healthy foods after you have eaten that way for a while. As you stick to your habit of eating healthier foods, you will discover that you no longer wish to eat the old diet.

Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your everyday life.

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

The ingredients needed to make Chicken Parmesan + Spaghetti:

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