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Crispy Chicken Rigatoni with Tomato-Basil Sauce
50 Min.Für 4Nutri-Score C€€
C
50 Min.
50 Min.Crispy Chicken Rigatoni with Tomato-Basil Sauce
was Sie brauchen
Zutaten
rigatoniGetreide450 g
cherry tomatoesObst & Gemüse300 g
onion (diced)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse3 Stücke
fresh basil (torn)Obst & Gemüse30 g
buffalo mozzarella (torn)Milchprodukte250 g
Parmesan (grated)Milchprodukte50 g
dry white wineGetränke120 ml
olive oilVorräte60 ml
saltGewürze5 g
black pepperGewürze2 g
oreganoGewürze3 g
chicken breasts (butterflied and lightly pounded)Fleisch2 Stücke
flourVorräte60 g- eggs (beaten)Milchprodukte2 Stücke
panko breadcrumbsBackwaren100 g
pro Portion
Nährwerte
759kcal
- Kohlenhydrate
- 100 g
- Eiweiß
- 36 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Bratpfanne
Kochtopf
Rührschüssel ×3
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Make the tomato sauce
- Sauté the onion and garlic in olive oil until soft.
- Add the cherry tomatoes and season with salt, pepper and oregano.
- Cook until jammy, then deglaze with the white wine and reduce.
- Schritt 2
Cook the rigatoni
- Boil the rigatoni in salted water until al dente.
- Drain, reserving a little pasta water.
- Schritt 3
Toss pasta with the sauce
- Toss the rigatoni into the sauce with the mozzarella, basil, Parmesan and a drizzle of olive oil.
- Schritt 4
Bread the chicken
- Dredge the chicken in the flour, then the beaten eggs, then the panko.
- Schritt 5
Pan-fry the chicken
- Pan-fry the chicken in olive oil until golden, 3–4 minutes per side.
- Slice the cutlets.
- Schritt 6
Plate and serve
- Plate the rigatoni, top with the crispy chicken and finish with extra basil and Parmesan.