home cooking recipes – tomato and chilli paccheri pasta with crumb crusted chicken

The humblest of dishes are often the heartiest and this one is certain to please the entire family. Kids are sure to love it! The use of paccheri in this dish helps the sauce stick to it, filling the pasta with tomatoey, garlicky goodness! Gratinated chicken completes this dish like bright crisp afternoon sunshine. You can also use fresh prawns or salmon. Leave out the chicken and cheese for a lighter vegan dish.



300g Gentile paccheri pasta

2-3 tbsp Jones lemon oil

1 chopped onion

4 roughly chopped ripe tomatoes

330ml Seggiano chilli tomato sauce

shredded handful of fresh basil leaves

2 skinless local chicken breasts

50g Caputo 00 all purpose flour

1 beaten egg

100g Jones ciabatta breadcrumbs

30g finely grated Parmigiana Reggiano

Jones salt and pepper

75g Dellami roasted artichokes sliced into quarters


Heat 1 tbsp of the lemon oil in a pan and cook the onion for 2-3 minutes. Add the chopped tomatoes and half the basil and cook for 5 minutes. Then add the chilli tomato sauce and remaining basil, season well and simmer to reduce for 10-15 minutes, or until thick.

Mix the breadcrumbs and the Parmigiana Reggiano cheese and set aside.

Slice the chicken breasts in half horizontally and coat first in flour, then egg, then in ciabatta breadcrumbs, pressing evenly to coat.

Heat the rest of the lemon oil in a large frying pan and fry the chicken for 7-8 minutes, turning occasionally until cooked through and golden.

Cook the pasta in a large saucepan of salted boiling water according to the pack instructions for al dente. Drain, and keep 125ml of the cooking water. Return pasta to the saucepan. Add the sauce and the cooking water and toss to combine.

Serve the chicken with the tomato chilli paccheri garnished with grated Parmigiana.

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