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Chicken Parmesan with Creamy Rigatoni
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Chicken Parmesan with Creamy Rigatoni

50 minPara 4Nutri-Score C€€
de @hazaleajone27 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken breast (sliced in half horizontally and pounded thin)Carne600 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • flourDespensa60 g
  • eggs (beaten)Lácteos2 piezas
  • breadcrumbsDespensa120 g
  • parmesan (finely grated)Lácteos60 g
  • olive oil (for frying)Despensa60 ml
  • rigatoniCereales400 g
  • butterLácteos30 g
  • garlic (minced)Frutas y verduras3 piezas
  • heavy creamLácteos200 ml
  • tomato sauceDespensa400 g
  • mozzarella (shredded)Lácteos200 g
  • basil (fresh, for garnish)Frutas y verduras5 g

por ración

Nutrición

868kcal

Carbohidratos
85 g
Proteínas
48 g
Grasas
38 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Fuente de horno
  • Bol ×3
  • Horno

paso a paso

Preparación

  1. Prepare the chicken

    • Slice the chicken breasts in half horizontally and pound them thin.
    • Season the chicken with salt and pepper.
    • Set up three bowls with flour, beaten eggs and breadcrumbs mixed with parmesan.
    Paso 1

  2. Bread the chicken

    • Coat each cutlet in flour, then egg, then the parmesan breadcrumbs.
    • Press the crumbs on well so they stick.
    Paso 2

  3. Fry the cutlets

    • Heat the olive oil in a frying pan over medium-high heat.
    • Fry the cutlets until golden and cooked through, about 4 min per side.
    • Drain on paper towels.
    Paso 3

  4. Cook the rigatoni

    • Boil the rigatoni in salted water until al dente.
    • Reserve a little pasta water before draining.
    Paso 4

  5. Make the creamy sauce

    • Melt the butter in a saucepan and sauté the garlic until fragrant.
    • Pour in the cream and simmer gently.
    • Stir in the tomato sauce and season, then add the drained rigatoni and toss with a splash of pasta water.
    Paso 5

  6. Assemble and bake

    • Spread a little sauce in a baking dish and arrange the chicken cutlets on top.
    • Spoon tomato sauce over the chicken and cover with mozzarella and parmesan.
    • Bake at 200 °C until the cheese is melted and bubbling.
    Paso 6

  7. Serve

    • Serve the chicken parmesan with the creamy rigatoni.
    • Finish with fresh basil.
    Paso 7
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