CHEAP AND EASY CHICKEN SPAGHETTI RECIPES
CHICKEN MILANESE RECIPE | JAMIE MAGAZINE RECIPES
Total Time 45 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
- Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
- Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.
- Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.
- Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.
- Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.
- Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.
- Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.
- Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.
Nutrition Facts : Calories 965 calories, FatContent 24.1 g fat, SaturatedFatContent 6.7 g saturated fat, ProteinContent 68.8 g protein, CarbohydrateContent 126.8 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 2.1 g salt, FiberContent 6.1 g fibre
CHEAP FAMILY RECIPES | BBC GOOD FOOD
Make an affordable dinner for the whole family with our budget-friendly recipe ideas from warming curries to thrifty pasta dishes and hearty burgers.
Provided by Good Food team
Number Of Ingredients 1
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DELICIOUSLY EASY SPAGHETTI BOLOGNESE RECIPE | JAMIE OLIVER
This is a great version of the classic Italian Bolognese – reliable, tasty and easy to put together. Brilliant for kids!
From jamieoliver.com
Total Time 2 hours
Cuisine italian
Calories 511 calories per serving
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Total Time 2 hours
Cuisine italian
Calories 511 calories per serving
- On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.
- Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
- Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.
- Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
- Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over,stirring and breaking it up with a spoon as you go.
- Add the tomatoes, tomato purée, vinegar and bay leaves.
- Fill and boil the kettle.
- Crumble in the stock cube and pour in 400ml boiling water.
- Stir well, turn the heat up to high and bring to the boil.
- Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
- Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile...
- Re-fill and boil the kettle.
- Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
- Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
- Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
- Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
- Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
- Carefully pick out and discard the bay leaves.
- Put half the sauce into a container, leave to cool, then freeze for another day.
- Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
- Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.
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BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE OLIVER
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine italian
Calories 618 calories per serving
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Total Time 1 hours 15 minutes
Cuisine italian
Calories 618 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
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- Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
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- Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.
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