Crumbed Chicken Strips with Noodles

SERVES 4
PREP 15 minutes
COOK 15 minutes

BAKER
1 cup fresh breadcrumbs

BUTCHER
8 chicken tenderloins

GREENGROCER
250g punnet cherry tomatoes, halved
2 tbsp snipped chives

SUPERMARKET
1/4 cup plain flour
1 egg, lightly beaten
375g fettucine
125g tub ricotta
1 tbsp olive oil

1. Dust chicken in flour, shaking off excess. Mix together egg and 1 tbsp water. Dip chicken into egg mixture and then breadcrumbs, pressing down to coat evenly. Chill for 5 minutes.

2. Meanwhile, cook fettucine in a large saucepan of boiling water according to packet directions. Drain, reserving 1/2 cup cooking liquid. Return fettucine to pan. Add tomatoes, ricotta, chives and reserved cooking liquid and gently toss to combine.

3. Heat oil in a large frying pan over medium heat. Cook chicken for 2-3 minutes each side, until golden and cooked through. Drain on kitchen paper. Serve with tomato noodles.