Another creation of a recipe that I recently made to make sure that I serve a variety of food at home.
Due to coronavirus, we are all stuck in our house longer than we expected. While ordering food online can be a lot easier, I try as much as possible to make a variety of home-cooked healthier food, especially lunch. And as my usual routine, I try to find what’s in my kitchen so I can make use of everything I got. Here’s easy to make Mixed Vegetables Pasta with Crispy Baked Chicken.
When it comes to taste, I try to use all spices I have at home instead of salt as a replacement to get a flavor—the majority of my cooking, as you may notice very much into a healthier lifestyle. As I always mentioned – You are What You Eat. It’s a matter of balance. I hope with my recipes; you will find it encouraging to live healthier while still indulging when you can.
Let’s get started then, 😀.
The main key ingredients are your choice of vegetables, your choice of pasta, bread crumbs, flour (Gluten-free), and chicken.
TOTAL TIME: 45 minutes
YIELD: 3 Servings
Crispy Chicken Ingredients:
▪️ One big piece of chicken breast
▪️ 70gms of Gluten-Free Flour (You can use regular flour)
▪️ 75gms of Bread Crumbs
▪️ 1 tbsp of unsalted butter
▪️ 1 Egg, beaten
▪️ 2 tbsp Almond Milk (You can use regular milk)
▪️ 1 tbsp of Mixed Spices (Garlic Powder, Chilli, Red Pepper Flakes, Coriander, Parsley)
▪️ 1 tsp Italian Seasoning
Pasta Ingredients:
▪️8 ounces of Spaghetti (I used Gluten-Free, definitely you can use the regular ones)
▪️100 gms of Shiitake Mushrooms (thin slices)
▪️Six pieces of Cherry Tomatoes (cut into four pieces)
▪️ One bowl of Spinach
▪️ Four cloves of garlic (smashed and chopped)
▪️ 1 tsp of unsalted butter
▪️ 2 tbsp. of Mixed Spices (Chilli, Coriander, Parsley, Basil, Tomato, Oregano)
▪️ 1/2 tsp Garlic Powder
▪️ 1/2 tsp. Red Chilli Flakes
▪️ 1 tsp. Italian Seasoning
▪️ 1/2 tsp Cape Herb & Spice Season It All (Alternatively, you can add onion powder, Dried Green and Red Pepper, Black Peppercorns, and Mustard seeds)
▪️ Optional: Salt and Pepper to taste
Instructions:
- Melt the butter in low heat pan and stir the bread crumbs. Continue slowly stirring for 5 mins. Or until it turned golden. Remove from the heat.
- Slice the chicken breast from 6 to 8 pieces.
- Pre-heat the oven 200c or 390f.
- In a small bowl, combine all dry spices, and mix. Set aside.
- Line up all three bowls. The first bowl – combine the flour and half part of your spice mix. The second bowl, combine beaten egg and almond milk. Mix and set aside. The third bowl, combine breadcrumbs with the rest of the spice mix.
- One by one, dip your sliced chicken breast first into the flour, then into the egg, and finally into the breadcrumbs. Make sure that the chicken well coated at each stage (especially the last piece).
- In a baking tray covered with parchment paper, put the coated chicken. Make sure not too close to one another. Let it baked for about 20 mins. Or until the toothpick comes out clean/dry. Once baked, keep it in the oven while cooking the pasta. Let the oven slightly open to ensure that your chicken is not overcooked.
Pasta - For the spaghetti – follow the cooking instruction from the packaging. Drain and set aside.
- In medium heat pan, melt the butter. Add the garlic, tomatoes, and mushrooms. Stir and let it cook for about 2 to 3 minutes.
- Put the spaghetti on the pan and stir.
- Add your Mixed Spices, Garlic Powder, Chilli Flakes, and Italian Seasoning, and Cape Herb & Spice Season It All. Then, mix.
Add (Optional) Salt and Pepper to taste. - Lastly, add the bowl of Spinach and mix until the Spinach gets to cook.
- Prepare the spaghetti in a big plate and place the crispy baked chicken on top. Finally, ready to serve.
There you have it, a complete meal that for sure your family would enjoy. I love the taste of crispy chicken with its spicy and subtle flavor, perfect combination with mixed vegetable spaghetti. If you find the taste too mild, you can add parmesan cheese and more chili flakes or chili powder on your spaghetti or pasta. For sure will bring more heat and appetite to eat.
Mixed Vegetables Pasta with Crispy Baked Chicken
Ingredients
Crispy Baked Chicken
- 1 Big Chicken Breast
- 70 gms Gluten-Free Flour (You can use regular flour)
- 75 gms Bread Crumbs
- 1 tbsp unsalted butter
- 1 Egg, Beaten
- 2 tbsp Almond Milk (You can use regular milk)
- 1 tbsp Mixed Spices (Garlic Powder, Chilli, Red Pepper Flakes, Coriander, Parsley)
- 1 tsp Italian Seasoning
Pasta Ingredients
- 1 oz Spaghetti (I used Gluten-Free, definitely you can use the regular ones)
- 100 gms Shiitake Mushrooms (thin slices)
- 6 pcs Cherry Tomatoes (cut into four pieces)
- 1 bowl Spinach
- 4 cloves Garlic (smashed and chopped)
- 1 tsp Unsalted butter
- 2 tbsp Mixed Spices (Chilli, Coriander, Parsley, Basil, Tomato, Oregano)
- 1/2 tsp Garlic Powder
- 1/2 tsp Red Chilli Flakes
- 1 tsp Italian Seasoning
- 1/2 tsp Cape Herb & Spice Season It All (Alternatively, you can add onion powder, Dried Green and Red Pepper, Black Peppercorns, and Mustard seeds)
- Optional: Salt and Pepper to taste
Instructions
Crispy Baked Chicken
- Melt the butter in low heat pan and stir the bread crumbs. Continue slowly stirring for 5 mins. Or until it turned golden. Remove from the heat.
- Slice the chicken breast from 6 to 8 pieces.
- Pre-heat the oven 200c or 390f.
- In a small bowl, combine all dry spices, and mix. Set aside.
- Line up all three bowls. The first bowl – combine the flour and half part of your spice mix. The second bowl, combine beaten egg and almond milk. Mix and set aside. The third bowl, combine breadcrumbs with the rest of the spice mix.
- One by one, dip your sliced chicken breast first into the flour, then into the egg, and finally into the breadcrumbs. Make sure that the chicken well coated at each stage (especially the last piece).
- In a baking tray covered with parchment paper, put the coated chicken. Make sure not too close to one another. Let it baked for about 20 mins. Or until the toothpick comes out clean/dry. Once baked, keep it in the oven while cooking the pasta. Let the oven slightly open to ensure that your chicken is not overcooked.
Mixed Vegetables Pasta
- For the spaghetti – follow the cooking instruction from the packaging. Drain and set aside.
- In medium heat pan, melt the butter. Add the garlic, tomatoes, and mushrooms. Stir and let it cook for about 2 to 3 minutes. Put the spaghetti on the pan and stir.
- Put the spaghetti on the pan and stir.
- Add your Mixed Spices, Garlic Powder, Chilli Flakes, and Italian Seasoning, and Cape Herb & Spice Season It All. Then, mix. Add (Optional) Salt and Pepper to taste.
- Lastly, add the bowl of Spinach and mix until the Spinach gets to cook.
- Prepare the spaghetti in a big plate and place the crispy baked chicken on top. Finally, ready to serve.
Video
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