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Chicken Parmesan with Creamy Rigatoni
Hoofdgerecht

Chicken Parmesan with Creamy Rigatoni

50 minVoor 4Nutri-Score C€€
van @hazaleajone27 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • chicken breast (sliced in half horizontally and pounded thin)Vlees600 g
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g
  • flourVoorraadkast60 g
  • eggs (beaten)Zuivel2 stukken
  • breadcrumbsVoorraadkast120 g
  • parmesan (finely grated)Zuivel60 g
  • olive oil (for frying)Voorraadkast60 ml
  • rigatoniGranen400 g
  • butterZuivel30 g
  • garlic (minced)Groente en fruit3 stukken
  • heavy creamZuivel200 ml
  • tomato sauceVoorraadkast400 g
  • mozzarella (shredded)Zuivel200 g
  • basil (fresh, for garnish)Groente en fruit5 g

per portie

Voedingswaarden

868kcal

Koolhydraten
85 g
Eiwitten
48 g
Vetten
38 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Ovenschaal
  • Mengkom ×3
  • Oven

stap voor stap

Bereiding

  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.
    Stap 1

  2. Bread the chicken

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

  4. Cook the rigatoni

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

  7. Serve

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