Garlic Bread Chicken Parm Pasta Melt
Rating
You're going to be making this satisfying shrimp pasta all summer long.
Ingredients
- Bread crumb:
- 2 tsp oil
- 14 rashers bacon, chopped
- 2 cups stale bread
- ¼ cup chopped parsley
- ¼ cup grated parmesan
- Salt and pepper to taste
- 3 chicken breasts, butterflied and pounded
- 1 cup Flour
- 4 Eggs whisked
- 8 rashers bacon, chopped
- 1 Onion, diced
- 2 cloves Garlic, chopped
- 1 tsp Chili flakes
- 2 cups passata
- ½ cup heavy cream
- 400g cooked penne
- ¼ cup finely grated parmesan
- Salt and pepper to taste
- 1 loaf white sandwich bread
- ½ cup melted garlic butter
- 7 slices mozzarella cheese
Instructions
- Heat oil in a pan over medium heat. Add 14 chopped rashers and cook until crispy. Drain.
- Blitz bread in a food processor until fine crumbs. Add bacon parsley and blitz to small bits. Place into a large dish; add parmesan and season with salt and pepper to taste.
- Dredge each chicken breast in flour, then egg letting any excess drip off. Coat well in breadcrumbs. Shallow fry until golden brown. Set aside.
- In another pan, cook bacon until crispy, add onions and cook until softened. Stir in garlic and chilli flakes. Add passata. Cover with a lid and simmer for 10 minutes to thicken slightly. Stir in cream and season with salt and pepper. Add pasta and parmesan.
- Cut the loaf of bread in thirds horizontally as seen in the video. Take out the centres and press down as seen in the video. Brush with garlic butter, bake for 10 minutes until golden brown.
- Line the bottom of the loaf with cheese, top with pasta followed by 3 pieces of chicken and more cheese. Repeat with remaining bread, pasta, chicken and cheese. Top with the top bread.
- Cove with parchment paper and a weight on top.
- Bake at 180º for 25 minutes.
- Slice and enjoy!
