TEMPURA CHICKEN NUGGETS WITH BACON AND CHEESE SPAGHETTI
400g Ingham’s Tempura Chicken Breast Nuggets
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
Preheat oven to 200°C. Arrange Ingham’s Tempura Chicken Breast Nuggets on a lined oven tray and bake for 18 minutes, turning once.
Cook the spaghetti in a large saucepan of rapidly boiling salted water according to manufacturer’s instructions, until al dente. Drain well.
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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