Directions

1. Add your dried pasta to a large pot of boiling water, bring to the boil and then cook for 10 minutes. Drain and set aside.
2. While the pasta is cooking, mix together your tomato passata, garlic, Italian Stallion, sugar and Man Grind. Stir this through your cooked pasta and set aside.
3. Pop your chicken breasts in a ziplock bag and using a rolling pin, pound the chicken so it thins and spreads out. You want it about 1 - 1 1/2cms thick. Add the flour to the bag and shake until the chicken is coated in flour. Next add the egg and shake again to coat the chicken in egg.
4. In a shallow bowl or on a plate, mix together the bread crumbs, Italian Stallion, parmesan cheese and Man Grind (If you're using Parmigiana Crumb use that here instead of these ingredients). Dredge each chicken breast through the crumb mix until it is well coated.
5. Heat your large, shallow KitCo casserole over a medium heat and cover the bottom of the pan with olive oil. Once the oil is heated fry the chicken and brown on each side. Reduce the heat and cook until the chicken is cooked through. How long this takes is dependent on how thin your chicken is. Mine was quite thick and took about 15 minutes.
6. Once the chicken is cooked, remove from the pan and cut into bit size pieces.

7. Wipe out your casserole dish and place in half of your pasta. Place half your cut up chicken on top of the pasta then repeat with the other half of the pasta and chicken. Top with the mozzarella.

8. Place in the oven under the grill until the cheese is melted and bubbly. Remove from the oven and serve immediately.