Set oven to 220ºC and bring a saucepan of water to the boil (for the pasta). Place tomatoes (halve any larger ones) in a lined oven dish with 2 crushed garlic cloves, 3 tbsp olive oil, 1 tbsp vinegar, salt and pepper. Roast for 15 minutes.
2. Prepare the crumb
Combine panko crumbs on a plate with picked thyme leaves (see notes) from 1/4 packet, salt and pepper. Whisk 1 egg in a shallow bowl and add chicken schnitzels.
3. Boil the pasta
In the meantime, add pasta to boiling water and cook according to packet instructions (see notes). Drain, see step 5.
4. Cook the chicken
Heat a large frypan with 2-3 tbsp oil/butter over medium heat. Press chicken into crumbs then add to pan and cook for 4-5 minutes on each side or until cooked to your liking.
5. Toss in the pasta
Toss pasta and rinsed capers into oven dish with pasta. Adjust seasoning with salt and pepper if needed.
6. Finish and plate
Serve crumbed chicken with roast tomato spaghetti and watercress. Top with remaining thyme.
When cooking long pasta, make sure to stir occasionally with a fork to ensure the pasta don’t stick together.
To quickly remove thyme leaves - place your fingers at the bottom of the stem, hold upside down and firmly slide the leaves down.
No gluten option - pasta is replaced with GF pasta
No gluten option - panko crumbs are replaced with almond meal
Cherry tomatoes, 1 packet (400g)
Panko crumbs, 1 packet (80g)
Thyme, 1/2 packet *
Chicken schnitzels, 600g
Long pasta, 1 packet (500g)
Capers, 1 jar
Watercress, 1 punnet
From your pantry
Olive + oil for cooking, salt, pepper, egg (1), red or white wine vinegar, 2 garlic cloves