Chicken Parmigiana with Spaghetti
A super-quick tomato sauce made using bottled passata does double duty in this restaurant favourite, acting as a sauce for both the chicken and pasta.
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Ingredients
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 2 carrots finely diced
- 1 small onion finely diced
- 1 teaspoon Italian herb seasoning
- 1 bottle (660 ml) strained tomatoes (passata)
- half sweet red pepper diced
- 1/4 teaspoon each salt and pepper
- 450 g boneless skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 350 g spaghetti
- 3 tablespoons chopped fresh basil
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