TEMPURA CHICKEN NUGGETS WITH BACON AND CHEESE SPAGHETTI


10 MINUTES

PREPARATION TIME

18 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 400g Ingham’s Tempura Chicken Breast Nuggets
  • 400g spaghetti
  • 4 rashers streaky bacon, finely diced
  • 1 brown onion, finely diced
  • 4 cloves garlic, minced
  • 1 Tbsp unsalted butter
  • ½ bunch thyme leaves, picked
  • 1 cup finely grated Parmesan cheese
  • 1 bunch chives, finely snipped
  • tomato relish, to serve


METHOD

  1. Preheat oven to 200°C. Arrange Ingham’s  Tempura Chicken Breast Nuggets on a lined oven tray and bake for 18 minutes, turning once.
  2. Cook the spaghetti in a large saucepan of rapidly boiling salted water according to manufacturer’s instructions, until al dente. Drain well.
  3. Meanwhile, fry the bacon in a pan over a moderate heat for 4 minutes, until crisp. Add the onion, garlic, thyme and butter, then cook for 2 more minutes. Mix in the pasta, then toss with the cheese and chives. Serve with the nuggets and tomato relish.

 





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