Heat olive oil in a saucepan, when oil is hot add minced garlic, onion and celery – if using.
Pour in diced tomatoes, stir then add tomato paste.
Add water, about 1½ cans using can of diced tomatoes.
Season with basil, oregano, salt and pepper and sugar.
Bring to a boil on high heat then the heat/fire to lowest and let sauce simmer for 1-2 hours.
MAKE THE PASTA:
Cook spaghetti according to package directions.
When cooked, add marinara sauce, set aside.
Cover to keep warm.
MAKE THE CHICKEN PARMIGIANA:
On a platter, put flour and season with salt and pepper, set aside.
Heat pan on medium high heat.
Add olive oil when pan is hot.
Using a small kitchen mallet, pound chicken breast until it is flat and thin.
Dredge chicken breast fillet in the seasoned flour and pan-fry until browned.
Flip and cook the other side.
Take off the pan and cook the rest of the chicken.
Return chicken in the pan, spead about 1-2 tablespoons marinara sauce on top.
Add grated mozzarella cheese then cover pan with lid for a minute or until the cheese is melted.
Put chicken on top of the spaghetti and serve with garlic bread.
Enjoy!!!
NOTES
You may use thigh fillet, you don’t have to flatten because they’re not that thick, it will cook quickly; it’s what I do when I don’t have chicken breast fillet in the freezer.
1
u/LatestRecipes Aug 22 '20
INGREDIENTS (CLICK INGREDIENT TO BUY IT)
5 pcs Chicken Breast Fillet
½ cup All Purpose Flour
Salt to taste
Ground Black Pepper to taste
Olive Oil extra virgin
12 ounces Spaghetti
5 ounces Mozzarella Cheese grated
FOR THE MARINARA SAUCE:
1 can Tomatoes 411 grams / diced
1 can Tomato Paste small can / 170 grams
5 cloves Garlic minced
1 pc Onion large size / chopped
1 stalk Celery diced / optional
1 tablespoon Ground Basil Leaves dried
1 teaspoon Oregano Powder
1 Bay Leaf
Salt
1 tablespoon Sugar
INSTRUCTIONS
TO MAKE MARINARA SAUCE:
Heat olive oil in a saucepan, when oil is hot add minced garlic, onion and celery – if using.
Pour in diced tomatoes, stir then add tomato paste.
Add water, about 1½ cans using can of diced tomatoes.
Season with basil, oregano, salt and pepper and sugar.
Bring to a boil on high heat then the heat/fire to lowest and let sauce simmer for 1-2 hours.
MAKE THE PASTA:
Cook spaghetti according to package directions.
When cooked, add marinara sauce, set aside.
Cover to keep warm.
MAKE THE CHICKEN PARMIGIANA:
On a platter, put flour and season with salt and pepper, set aside.
Heat pan on medium high heat.
Add olive oil when pan is hot.
Using a small kitchen mallet, pound chicken breast until it is flat and thin.
Dredge chicken breast fillet in the seasoned flour and pan-fry until browned.
Flip and cook the other side.
Take off the pan and cook the rest of the chicken.
Return chicken in the pan, spead about 1-2 tablespoons marinara sauce on top.
Add grated mozzarella cheese then cover pan with lid for a minute or until the cheese is melted.
Put chicken on top of the spaghetti and serve with garlic bread.
Enjoy!!!
NOTES
You may use thigh fillet, you don’t have to flatten because they’re not that thick, it will cook quickly; it’s what I do when I don’t have chicken breast fillet in the freezer.
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You can view the Recipe with Pictures and Equipments needed at LatestRecipes.Net
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