CHICKEN PARM SPAGHETTI PIE 

1. Preheat the oven to 375°F/190°C.

2. Mix the cooked spaghetti, 1 egg, and ½ cup Parmesan cheese in a bowl. Lay the spaghetti in a lightly oiled springform cake tin. Flatten out the base layer of the spaghetti with a flat surfaced bowl to make sure it forms a uniform layer. Bake in the oven for 20 minutes until golden and crispy.

3. Heat some vegetable oil in a saucepan on medium heat. Add in the finely chopped onion and cook for 5 minutes until translucent and soft. Toss in the finely chopped garlic and cook for 1 minute. Pour in the tomato puree and sprinkle the oregano aûd continue to cook on medium heat until the sauce is nice and thick. Stir in 2 tablespoons of basil leaves, salt, black pepper, and garlic powder. Keep the sauce warm and place it aside.

4. Place the all-purpose flour in a plate and mix with salt, pepper and garlic powder. Beat the 2 eggs into a bowl, mix the panko breadcrumbs and the remaining cup of parmesan cheese into another plate. Dip the chicken in the flour first, beaten eggs next, and then breadcrumb and cheese mixture last.

5. In a large sturdy saucepan, pour in vegetable oil a third of the way and heat it to 325°F. Carefully pop the chicken into the oil and fry for 2 minutes until it becomes golden and is fully cooked through.

6. Spread the sauce on the base of the spaghetti base. Layer it with the chicken parmesan nuggets on top, then sprinkle with the shredded mozzarella cheese. Pop the springform cake tin back into the oven until the mozzarella is melted and bubbly, approximately 3-5 minutes. Sprinkle with some chopped basil leaves, serve and enjoy!