Breaded Chicken
with Linguine Marinara
Classic Italian flavours that come together deliciously.
Cals 989 · Prot 69 · Carbs 142 · Fat 16
Family Friendly
35 min
Classic Italian flavours that come together deliciously.
Cals 989 · Prot 69 · Carbs 142 · Fat 16
Family Friendly
Ingredients
Chicken
Chicken breast
300 Grams
Organic Eggs
5*
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Plain flour
10*11*
50 Grams
Smoked paprika powder
2 Grams
Garlic onion powder
4 Grams
Panko bread crumbs
10*11*12*
60 Grams
Dried thyme
2 Grams
Vegetable oil
1 Tbsp
Pasta & sauce
Linguine
10*11*
250 Grams
Vegetable oil
1 Tbsp
Garlic paste
10 Grams
Tomato paste
30 Grams
Cherry tomatoes
150 Grams
Dried oregano
2 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Water
150 ML
Tomato passata
200 Grams
Brown sugar
5 Grams
Black pepper
0.5 Tsp
Fresh basil
15 Grams
Grated Parmesan
4*
30 Grams
Allergens
*5 Eggs, *10 Wheat, *11 Gluten, *12 Lupin, *4 Milk, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4142 / 989 |
| Fats (g) | 15.5 |
| of which saturated (g) | 3.7 |
| Carbohydrates (g) | 142 |
| of which sugars (g) | 12.4 |
| Fibers (g) | 11.9 |
| Proteins (g) | 69.3 |
| Salt (g) | 4.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep breading
- Bring a large pot of salted water to the boil.
- Meanwhile, whisk the eggs in a shallow bowl with a pinch of salt and black pepper.
- Add the flour, smoked paprika and garlic onion powder to a second shallow bowl and mix.
- Add the panko bread crumbs and dried thyme to a third shallow bowl and set aside.
Tip! Adding a pinch of salt and black pepper to the eggs, flour and panko ensures a well seasoned mix.
2 Bread chicken
- Wrap the chicken breasts in cling film and place them on a chopping board.
- Using a rolling pin, bash the chicken breasts until almost halved in thickness.
- One by one, coat the chicken breasts in the seasoned flour before dipping them in the beaten egg and finally coating them in the panko breadcrumbs.
- Refrigerate until step 5.
3 Boil linguine
- Once the pot of water is boiling, add the linguine and cook for 8-10 min until 'al dente' or cooked to your liking.
4 Prep sauce
- Meanwhile, heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the garlic paste, tomato paste and cherry tomatoes.
- Fry for 1 min stirring frequently.
- Add the oregano, 0.5 chicken stock cube, measured water, tomato passata, brown sugar with a pinch of pepper.
- Simmer, covered, for 5 min or until the tomatoes are soft.
- After 5 min, remove from the heat and set aside.
- Keep covered.
5 Fry chicken
- Meanwhile, heat a second large pan over a medium-high heat with a generous drizzle of oil.
- Add the chicken and reduce the heat to medium.
- Fry for 3-5 min on each side or until golden brown and cooked through.
- Drain on kitchen paper to remove any excess oil.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.
6 Serve
- Meanwhile, pick and roughly tear the basil leaves.
- Add the cooked linguine to the sauce along with the basil and toss.
- Slice the breaded chicken.
- Divide the pasta among bowls and top with the chicken slices.
- Sprinkle the Parmesan over.
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