A speedy twist on an Italian classic. You can find prepared courgette ‘spaghetti’ in many supermarkets or easily make it yourself with a julienne peeler.
2 tbsp olive oil
500g mini chicken breast fillets
1 tsp each of dried oregano and dried thyme
350g courgette ‘spaghetti’
100g mozzarella cheese, grated
75g parmesan cheese, grated
75g panko breadcrumbs
handful of basil leaves
1. Preheat the grill to high. Heat the oil in an ovenproof frying pan (or shallow casserole that can go on the hob) and fry the chicken over a high heat until browned all over. Add the dried herbs and passata and season well with salt and pepper, then add the courgette ‘spaghetti’ and warm through until a little softened.
2. Mix the cheeses with the breadcrumbs and scatter all over the top of the pan. Pop under the grill for 4-5 minutes until golden and bubbling and the chicken is cooked through.
3. Serve scattered with the basil leaves.
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