If you’re running the L.A. Marathon, or any marathon, loading up on carbs is a must. This should do the trick!
Ingredients:
- 1 large thin chicken breast
- Garlic powder
- Oregano
- 28 oz can crushed tomatoes
- ½ onion cut in half
- 2-3 garlic cloves
- 8 tablespoons of butter
- ½ cup panko bread crumbs
- 1 tablespoon basil chopped
- Spaghetti
Instructions:
- Place chicken breast in a Ziploc bag and pound it out with a rolling pin to make it extra thin.
- Season chicken breast with salt, pepper, garlic powder and oregano.
- Add crushed tomatoes, onion, 6 tablespoons of butter, garlic cloves, pinch of salt, and pepper to saucepan and let sauce gently cook for 30-45 minutes.
- Add oil to a pan and cook chicken until browned on each side and cooked through. Remove the chicken and let it rest. Add the chicken juice from the pan to the tomato sauce.
- Cook spaghetti in a big pot of salted water according to the instructions on the box.
- In same pan that you cooked your chicken, add 1 tbsp butter and panko bread crumbs. Season with salt, pepper and garlic powder. Cook until the bread crumbs are toasted.
- Take out the onions and garlic from tomato sauce.
- Add spaghetti directly into sauce and one more tablespoon of butter. Remove from heat.
- Cut chicken into thin slices.
- Add chopped basil to breadcrumbs.
- Plate spaghetti in a bowl with sliced chicken on top. Sprinkle bread crumbs and parmesan cheese on top of the chicken.
Enjoy!