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Chicken Parmesan with Creamy Rigatoni
Plat

Chicken Parmesan with Creamy Rigatoni

50 minPour 4Nutri-Score C€€
par @hazaleajone27 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (sliced in half horizontally and pounded thin)Viandes600 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • flourÉpicerie60 g
  • eggs (beaten)Produits laitiers2 morceaux
  • breadcrumbsÉpicerie120 g
  • parmesan (finely grated)Produits laitiers60 g
  • olive oil (for frying)Épicerie60 ml
  • rigatoniCéréales400 g
  • butterProduits laitiers30 g
  • garlic (minced)Fruits et légumes3 morceaux
  • heavy creamProduits laitiers200 ml
  • tomato sauceÉpicerie400 g
  • mozzarella (shredded)Produits laitiers200 g
  • basil (fresh, for garnish)Fruits et légumes5 g

par portion

Nutrition

868kcal

Glucides
85 g
Protéines
48 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Plat allant au four
  • Saladier ×3
  • Four

pas à pas

Préparation

  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.
    Étape 1

  2. Bread the chicken

    • Coat each cutlet in flour, then egg, then the parmesan breadcrumbs.
    • Press the crumbs on well so they stick.
    Étape 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.
    Étape 3

  4. Cook the rigatoni

    • Boil the rigatoni in salted water until al dente.
    • Reserve a little pasta water before draining.
    Étape 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.
    Étape 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.
    Étape 6

  7. Serve

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