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Crispy Chicken Rigatoni with Tomato-Basil Sauce
50 minPara 4Nutri-Score C€€
C
50 min
50 minCrispy Chicken Rigatoni with Tomato-Basil Sauce
receta de
dwightsmith
@chefdwightsmith
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
rigatoniCereales450 g
cherry tomatoesFrutas y verduras300 g
onion (diced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras3 piezas
fresh basil (torn)Frutas y verduras30 g
buffalo mozzarella (torn)Lácteos250 g
Parmesan (grated)Lácteos50 g
dry white wineBebidas120 ml
olive oilDespensa60 ml
saltEspecias5 g
black pepperEspecias2 g
oreganoEspecias3 g
chicken breasts (butterflied and lightly pounded)Carne2 piezas
flourDespensa60 g- eggs (beaten)Lácteos2 piezas
panko breadcrumbsPanadería100 g
por ración
Nutrición
759kcal
- Carbohidratos
- 100 g
- Proteínas
- 36 g
- Grasas
- 24 g
lo que usará
Utensilios
Sartén
Olla
Bol ×3
Escurridor
paso a paso
Preparación
- Paso 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.
- Paso 2
Cook the rigatoni
- Boil the rigatoni in salted water until al dente.
- Drain, reserving a little pasta water.
- Paso 3
Toss pasta with the sauce
- Toss the rigatoni into the sauce with the mozzarella, basil, Parmesan and a drizzle of olive oil.
- Paso 4
Bread the chicken
- Dredge the chicken in the flour, then the beaten eggs, then the panko.
- Paso 5
Pan-fry the chicken
- Pan-fry the chicken in olive oil until golden, 3–4 minutes per side.
- Slice the cutlets.
- Paso 6
Plate and serve
- Plate the rigatoni, top with the crispy chicken and finish with extra basil and Parmesan.