Chicken Parmigiana Pasta recipe by Ruhana Ebrahim

Ingredients

• 1kg large chicken fillet
• 1 ½ cup fresh breadcrumbs
• ¼ cup parmesan powder
• 2 teaspoon dried italian herbs
• 1 teaspoon garlic powder
• 1 teaspoon chilli powder
• ½ teaspoon salt
• Also needed:
• 1 cup + ½ cup grated mozzarella cheese
• ¼ cup + 2 tablespoon parmesan powder
• 500g bucatini pasta
• 1 teaspoon rough salt
• 2 tablespoon oil
• 1 can crushed tomatoes
• 1 packet All Joy tomato & herb pasta sauce
• 1 tablespoon ground garlic
• 1 large onion (sliced)
• 2 tablespoon olive oil
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground green chillies
• 2 tablespoon chopped fresh basil (reserve a pinch)
• 2 tablespoon chopped fresh Italian parsley
• 1 bay leaf
• pinch of sugar
• 1. Cut chicken fillet into halves lengthwise.
• 2. Wash and pat dry.
• 4. Mix remainder ingredients in a dish.
• 5. Dip in flour, then egg, then crumbs mixture.
• 6. Leave in fridge to firm then fry in shallow oil on medium heat until chicken is cooked through, golden and crispy on either side.
• 7. In large pan over medium heat, saute onion in olive oil until translucent.
• 8. Add garlic and chillies, fry for half minute, then add crushed tomatoes and pasta sauce. Mix in salt, pepper and bay leaf.
• 9. Let sauce simmer on low for about 20 minutes, stirring occassionally.
• 10. Remove bay leaf, then add basil and parsley and stir well.
• 11. Allow sauce to simmer till thickened, stirring inbetween. Reserve 3 tablespoon sauce.
• 12. Boil water in a deep pot. Add bucatini with salt and oil and cook till al-dente.
• 13. Swirl bucatini in pasta sauce, then add in 1 cup mozzarella and ¼ cup parmesan cheese. Mix in.
• 14. Place fried chicken onto bucatini, then top chicken with reserved sauce and remainder mozzarella and parmesan.
• 15. Melt cheese in hot oven. Garnish with chopped basil.