Toss the spaghetti in the tomato sauce together with the chilli, basil and parsley. Split the chicken breast open and flatten slightly. Take a large piece of cling film place bacon on top and cover with the chicken breast. Place a knob of spaghetti in the centre of the chicken and put a thick slice of mozzarella. Take the four corners of the cling film and pull up simultaneously; rotate making sure that the chicken covers the pasta and starts taking the shape of a sphere. Poach the chicken balls for 15 minutes in simmering water. Remove from cling film before serving and deglaze in a pan with melted butter until meat is golden brown. Meanwhile cut the vegetables into strips, blanch in boiling salted water and toss together in a pan with melted butter to glaze. To prepare the sauce, simply simmer the fresh cream with the pecorino cheese until thickens.
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