I am sure that in Italian cuisine there are a lot of delicious recipes with spaghetti. But I have not eaten anything more delicious than spaghetti cooked according to this recipe; chicken meat also turned out to be surprisingly tasty and juicy, which is rarely when you cook chicken breast fillet. Be sure to cook.
Chicken Breasts, close the two layers of film and otobem to a thickness of not more than 1 cm, with sprigs of Basil tear off the leaves, chop the branches themselves, garlic large cut.
Heat a small amount of olive oil and fry the garlic and Basil branches until Golden.
Add canned tomatoes to the pan, mash them in a frying pan with a fork (if required), fill a jar of tomatoes with water for half and pour into the pan, salt and simmer for 30 minutes until the sauce evaporates twice. Then try again on salt and acid, if the sauce is noticeably "acidic" add 1 teaspoon of sugar (this may not be necessary).
While preparing the sauce, you can boil the spaghetti in boiling salted water, according to the instructions on the package and prepare for frying chicken: to do this, prepare a small bowl in which we will shake the eggs with a fork, pour flour on one flat plate, and on another breadcrumbs mixed with grated Parmesan.
Roll the chicken in flour on all sides.
Dip it in.
And finally in the cheese.
Heat some olive oil in a skillet over medium heat and fry the chicken on both sides until Golden brown, about 3 to 5 minutes on each side.
The chicken is ready, put the spaghetti in the pan to tomato sauce, mix well, serve, sprinkle with the remaining Parmesan and Basil leaves.