Chicken italia rashers parmo

Serves: 2

Ingredients:

• 1 pack HECK Chicken Italia Rashers
• 1 tbsp olive oil
• Salt & pepper (optional – rashers are already seasoned)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tin chopped tomatoes (400g)
• 1 tsp sugar
• 1 tsp dried oregano or basil
• Salt & pepper to taste
• 75–100g grated mozzarella
• 2 tbsp grated Parmesan
• Fresh basil (optional)
• 150–200g spaghetti

Method:

1. Bring a pan of salted water to the boil and cook the spaghetti until al dente. Drain and set aside, saving a splash of pasta water.
2. Meanwhile, heat 1 tbsp olive oil in a saucepan. Add garlic and fry for 30 seconds.
3. Stir in chopped tomatoes, sugar, herbs, and season with salt and pepper. Let it simmer for 10–15 minutes until thickened.
4. In a separate pan, heat a little olive oil and cook the Chicken Italia rashers for 3–4 minutes each side until golden and just cooked through.
5. Transfer rashers to a baking dish in a single layer. Spoon the tomato sauce over the top and sprinkle with mozzarella and Parmesan.
6. Grill for 5–8 minutes or bake at 200°C (180°C fan) for 10–12 minutes, until the cheese is melted and bubbling.
7. Divide the spaghetti between plates. Top with the cheesy, saucy rashers straight from the oven. Finish with fresh basil and cracked black pepper if you like.