A speedy twist on an Italian classic. You can find pre- prepared courgette spaghetti in many supermarkets or easily make it yourself with a julienne peeler.
Serves 4 
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2 tbsp olive oil
1lb mini chicken breast fillets
1 tsp each of dried oregano and dried thyme
1 1⁄4 cups passata
12oz courgette spaghetti
3 1⁄2oz mozzarella cheese, grated
2 1⁄2oz Parmesan cheese, grated
2 1⁄2oz panko breadcrumbs
handful of basil leaves
2 tbsp olive oil
500g mini chicken breast fillets
1 tsp each of dried oregano and dried thyme
300ml passata
350g courgette spaghetti
100g mozzarella cheese, grated
75g Parmesan cheese, grated
75g panko breadcrumbs
handful of basil leaves
Ovenproof frying pan
The first thing I ever learned to cook was chicken Parm. I would make it at least three times a week and serve it to everyone—my college roommates, my tennis teammates, my then boyfriend, and so on. It’s such a comforting dish, and one I’m really fond of, so I wanted to figure out how to make it a little more polished for serving at a party. I took all the signature parts—marinara sauce, mozzarella cheese, Italian seasoning—and tossed it with pappardelle along with ground chicken! Recipe from What’s Gaby Cooking!
