The Art Of Cooking Solo!

Cooking for one is super fun and a great way to give yourself a treat! You don’t have to think about someone else’s likes or dislikes and compromise on what you feel like eating! Moreover, you don’t need to worry about failure 😀 hah!

For me cooking and baking has slowly become therapeutic! I spend most of my time browsing through cook books, YouTube channels, blogs and often end up experimenting with the stuff I have in the pantry.

While I was browsing through Jamie Oliver’s website today, I came across this delicious looking picture of Spaghetti, so for lunch I made my version of Jamie Oliver’s Chicken Milanese and Spaghetti! 😀





  • Spaghetti – Handful
  • Olive Oil – 4 Tbs (2 for the sauce, 2 to fry the chicken)
  • Onion – Half (Finely Chopped)
  • Garlic – 2 Cloves (Minced)
  • Tomato – 1 (Finely Chopped or Pureed)
  • Coriander – 2 Stalks (Adjust to taste)
  • Sun-dried Tomatoes – 3 to 4 slices
  • Basil Pesto – 1 Tbs (Optional)
  • Spinach – 4 to 5 Leaves
  • Red Chili Flakes – 2 Tsp
  • Salt and Pepper – To Taste
  • Chicken Thigh/ Breast – 1 to 2
  • Rava (Fine Semolina) – About 2 Tbs
  • Egg – 1 (Lightly Whisked)
  • Parmesan – To Garnish


  1. Cook the spaghetti according to the packet instructions, drain and drizzle some cooking oil over it. Set aside
  2. Heat oil in a saucepan over a medium heat. Add the garlic, onion and cook for 2 minutes or until golden-ish
  3. Add the tomato and coriander into the pan and fry until mushy
  4. Add the Basil Pesto, chili flakes and season the mixture with salt and pepper
  5. Now add the sun-dried tomato, spinach and cook for another 2 minutes
  6. Add 1/4 cup water and cook until the mixture thickens or is glossy and reduced
  7. Place the chicken breasts/ thighs on a board and cover with a double layer of clingfilm. Bash the slices with a saucepan to flatten them (to 5 mm thickness approx)
  8. Season with salt and pepper on both the sides
  9. Tip the rava/ semolina in one bowl, and beat the egg in a separate bowl
  10. Coat the chicken in the rava, then the egg until thoroughly coated
  11. Heat the oil in a frying pan over a medium heat and cook the chicken for 3 to 4 minutes on each side, or until golden and the meat is cooked through.
  12. Add the cooked spaghetti to the tomato sauce


Serve the pasta and the crispy chicken with some Parmesan and fresh coriander or basil! 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s