-
1
Bring a pot of salted water to a boil.
-
2
Heat 1 tablespoon olive oil in a saucepan over medium heat; add the garlic and cook 1 minute.
-
3
Add the tomato sauce, basil and 1 cup water.
-
4
Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes.
-
5
Meanwhile, pour some flour into a shallow bowl.
-
6
Beat the egg with 1/4 cup water in another bowl.
-
7
Mix the breadcrumbs, parsley and 1 tablespoon parmesan in a third bowl.
-
8
Coat the chicken with the flour, then with the egg mixture and breadcrumbs.
-
9
Transfer to a plate.
-
10
Preheat the broiler.
-
11
Cook the pasta as the label directs; drain.
-
12
Meanwhile, heat the remaining olive oil in a large ovenproof skillet over medium-high heat.
-
13
Add the chicken; cook until golden, 3 minutes per side.
-
14
Top with the sauce, mozzarella and the remaining 1 tablespoon parmesan.
-
15
Transfer to the broiler until melted, about 2 minutes.
-
16
Transfer the chicken to plates.
-
17
Toss the pasta with the remaining sauce in the skillet and serve with the chicken.
-
18
Top with basil.
-
19
Per serving: Calories 698; Fat 31 g (Saturated 8 g); Cholesterol 145 mg; Sodium 392 mg; Carbohydrate 59 g; Fiber 3 g; Protein 46 g
-
20
Photograph by Antonis Achilleos
