Crispy chicken parm with vodka sauce spaghetti

Ingredients

• 300 g spaghetti
• 1 chicken breast, cut into fillets
• Flour, beaten egg and breadcrumbs (for coating)
• Olive oil
• 50 g butter
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 300 g tomato sauce
• 1 tbsp vodka (optional)
• 350 ml heavy or cooking cream
• Salt, pepper, garlic powder, paprika
• 1/2 cup grated Parmesan
• Mozzarella, to taste
• Fresh parsley
• Garlic butter bread, to serve (optional)

Instructions

1. Season the chicken fillets, then coat in flour, egg and breadcrumbs, pressing firmly.
2. Pan-fry in olive oil until deep golden and cooked through. Top with mozzarella and cover briefly (or broil) until melted.
3. Cook the spaghetti in salted boiling water until al dente.
4. In the butter, soften the onion, add the garlic, then the tomato paste; cook 2 minutes until brick red. Add the vodka and let it evaporate.
5. Stir in the tomato sauce, then the cream, and season with salt, pepper, garlic powder and paprika.
6. Toss the spaghetti with the sauce and Parmesan, top with the sliced chicken parm and parsley, and serve with garlic bread.