Gluten and Dairy Free Crumbed Chicken Spaghetti

Serves 2

For the chicken:

For the spaghetti:

Directions

  1. Place the beaten egg in a shallow bowl
  2. In another shallow bowl mix together the breadcrumbs, cheese and seasoning
  3. Dip the chicken into the egg then the breadcrumbs
  4. I always repeat this so they are double coated in the breadcrumbs
  5. Heat a drizzle of olive oil in a frying pan over a medium heat
  6. Add the chicken fillets and cook for about 6 minutes on each side or until the breadcrumbs are golden and the chicken is cooked
  7. Bring a large pan of salted water to the boil and cook the spaghetti per the instructions on the packet
  8. In a large pan place the olive oil and garlic on a medium heat
  9. Add in the onion and sauté for 5 minutes
  10. Add in the passata, cream, mixed herbs and season with salt and pepper
  11. Bring to the boil and simmer for 5 minutes
  12. Stir through the spaghetti
  13. Divide between two bowls and top with the crumbed chicken
  14. Sprinkle over some spring onions and serve