45 min 
Medium 
Ingredients (2 people)
- All-Purpose Flour 1 cup
- Black Pepper 1 tsp, divided
- Breadcrumbs 1 cup
- Crushed red pepper flakes 1 tsp
- Dried oregano 1 tsp
- Extra large egg 1
- Fresh basil leaves 1/3 cup
- Large chicken breasts 2
- Milk 3 tbsp
- Olive oil 1/2 cup
- Parmesan Cheese, grated 1/2 cup
- Salt 3 tsp, divided
- Shredded mozzarella 8 oz
- Spaghetti 8 oz
Preparation
Our Strained Tomatoes do the MOST- meat dishes, egg dishes, pastas, creams, and soups. One of our favorites? The classic Chicken Parmesan and Spaghetti. Covered in a sauce of thick liquid velvet, our Strained Tomatoes give this sauce a richness unlike any other!
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Cut the 2 chicken breasts in half, lengthwise then use a meat pounder to flatten (1/4-inch thick) and tenderize the meat. Season both sides of the chicken breasts with 2 teaspoons salt and 1/2 teaspoon black pepper.
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Prepare the dredging station by adding flour to a large rimmed plate, combine the breadcrumbs and grated parmesan on a second plate, and whisk together the egg and milk in a large shallow bowl.
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Coat both sides of the seasoned chicken in all-purpose flour, shaking off the excess then dip into the egg and milk mixture and lastly coating it with the breadcrumbs and parmesan mixture. Place onto a plate and set aside.
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Bring a large pot of water to a boil for the spaghetti.
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Heat a large skillet with high sides on medium-high heat then add 1/2 cup olive oil. Once the oil is hot, gently place the 2 of the coated chicken breasts into the oil and fry on each side for 2-3 minutes or until golden brown (chicken will not be fully cooked through at this point) then transfer to a baking sheet in a single layer and leaving some space in between each chicken breast.
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At this point, the pasta water should be at a rolling boil. Season the water with 1/4 cup of salt then drop the spaghetti into the water and set an 8-minute timer.
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Next, top each chicken breast with a couple of Tablespoons of the Pomì Strained Tomatoes, shredded mozzarella and grated parmesan cheese.
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Broil until the cheese has melted, about 2-3 minutes.
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Drain the al-dente spaghetti then add back to the pot with the remaining Pomì Strained Tomatoes. Season with salt, black pepper, dried oregano and red chili flakes. Mix to coat evenly.
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Transfer the tomato sauce coated spaghetti to a serving platter and top with the chicken parmesan. Sprinkle with more parmesan cheese and garnish with fresh basil leaves.
