Plat
Crispy Chicken Rigatoni with Tomato-Basil Sauce
50 minPour 4Nutri-Score C€€
C
50 min
50 minCrispy Chicken Rigatoni with Tomato-Basil Sauce
ce qu’il vous faut
Ingrédients
rigatoniCéréales450 g
cherry tomatoesFruits et légumes300 g
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
fresh basil (torn)Fruits et légumes30 g
buffalo mozzarella (torn)Produits laitiers250 g
Parmesan (grated)Produits laitiers50 g
dry white wineBoissons120 ml
olive oilÉpicerie60 ml
saltÉpices5 g
black pepperÉpices2 g
oreganoÉpices3 g
chicken breasts (butterflied and lightly pounded)Viandes2 morceaux
flourÉpicerie60 g- eggs (beaten)Produits laitiers2 morceaux
panko breadcrumbsBoulangerie100 g
par portion
Nutrition
759kcal
- Glucides
- 100 g
- Protéines
- 36 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite
Saladier ×3
Passoire
pas à pas
Préparation
- Étape 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.
- Étape 2
Cook the rigatoni
- Boil the rigatoni in salted water until al dente.
- Drain, reserving a little pasta water.
- Étape 3
Toss pasta with the sauce
- Toss the rigatoni into the sauce with the mozzarella, basil, Parmesan and a drizzle of olive oil.
- Étape 4
Bread the chicken
- Dredge the chicken in the flour, then the beaten eggs, then the panko.
- Étape 5
Pan-fry the chicken
- Pan-fry the chicken in olive oil until golden, 3–4 minutes per side.
- Slice the cutlets.
- Étape 6
Plate and serve
- Plate the rigatoni, top with the crispy chicken and finish with extra basil and Parmesan.