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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 Use Food to Improve Your Mood.

A lot of us have been taught to think that comfort foods are bad and should be avoided. If your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be totally nutritious and it’s good for you to eat them. There are several foods that, when you eat them, may boost your mood. If you seem to be a little bit down and you’re needing an emotional pick me up, try some of these.

Eggs, believe it or not, are fantastic for helping you combat depression. Just see to it that you do not throw out the egg yolk. The egg yolk is the most essential part of the egg in terms of helping you cheer up. Eggs, specifically the egg yolks, are rich in B vitamins. B vitamins can really help you improve your mood. This is because they improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Eat an egg and cheer up!

Now you can see that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try a few of these instead!

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

The ingredients needed to cook Chicken Parmesan + Spaghetti:
  1. Prepare Tomato Sauce:
  2. You need 1/4 Cup Alce Nero's Organic Extra Virgin Olive Oil,
  3. Provide 3 Cloves Garlic Thinly Sliced,
  4. Provide Roasted Chili Flakes, Pinch (Optional)
  5. Use 350 g Alce Nero's Organic Tomato Sauce Napoletana,
  6. Get Pinch Sea Salt,
  7. Prepare Pinch Black Pepper,
  8. You need Chicken Parmesan:
  9. You need 2 Skinless Boneless Chicken Breast,
  10. Use Bleached All Purpose Flour, For Dredging
  11. Prepare 1 Egg Light Beaten,
  12. Prepare Dijon Mustard, 2 Heaped TBSP
  13. Provide 1 TSP Smoked Paprika,
  14. Provide Cornflakes Ground, For Dredging
  15. Use High Quality Japanese Panko, For Dredging
  16. Use Shichimi Togarashi Japanese 7 Spices, Pinch
  17. Get Pinch Nori Flakes,
  18. Prepare Pinch Sea Salt,
  19. You need Pinch White Pepper,
  20. Get Low Moisture Mozzarella Freshly Shredded, For Topping
  21. Prepare Parmigiano Reggiano Freshly Grated, For Topping
  22. Use Plating:
  23. Get 300 g Alce Nero's Organic Durum Wheat Spaghetti,
  24. Use 1 Handful Fresh Parsley Coarsely Chopped,
  25. Prepare 1 Handful 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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