One-pan crispy spaghetti and chicken from Ottolenghi Test Kitchen: Shelf Love (page 122) by Yotam Ottolenghi and Noor Murad

  • Parmesan cheese
  • chicken thighs
  • garlic
  • onions
  • parsley
  • spaghetti pasta
  • thyme
  • tomato paste
  • breadcrumbs
  • lemon zest

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on October 27, 2021

    I was hesitant about cooking the pasta using this method, but the flavours it absorbed were delicious and the crispy crumb topping really made the dish. On the down side the pasta was too soft and was clumsy to eat. Easily fixed by adding a little less water and using a shorter pasta shape.

  • PiaOC on October 14, 2021

    Cooking dried spaghetti in the oven? For an Italian, this recipe was a leap of faith - not unexpectedly, one which was generously rewarded. As suggested in its intro, it is a child pleaser and the adults enjoyed it with a sprinkling of chilli flakes and green salad on the side. Used gluten free pasta and breadcrumbs and it was delicious. Will make again.

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