Hoofdgerecht
Crispy Chicken Rigatoni with Tomato-Basil Sauce
50 minVoor 4Nutri-Score C€€
C
50 min
50 minCrispy Chicken Rigatoni with Tomato-Basil Sauce
recept van
dwightsmith
@chefdwightsmith
5 recepten
5 imports
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wat je nodig hebt
Ingrediënten
rigatoniGranen450 g
cherry tomatoesGroente en fruit300 g
onion (diced)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
fresh basil (torn)Groente en fruit30 g
buffalo mozzarella (torn)Zuivel250 g
Parmesan (grated)Zuivel50 g
dry white wineDranken120 ml
olive oilVoorraadkast60 ml
saltKruiden en specerijen5 g
black pepperKruiden en specerijen2 g
oreganoKruiden en specerijen3 g
chicken breasts (butterflied and lightly pounded)Vlees2 stukken
flourVoorraadkast60 g- eggs (beaten)Zuivel2 stukken
panko breadcrumbsBakkerij100 g
per portie
Voedingswaarden
759kcal
- Koolhydraten
- 100 g
- Eiwitten
- 36 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Koekenpan
Soeppan
Mengkom ×3
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Cook the rigatoni
- Boil the rigatoni in salted water until al dente.
- Drain, reserving a little pasta water.
- Stap 3
Toss pasta with the sauce
- Toss the rigatoni into the sauce with the mozzarella, basil, Parmesan and a drizzle of olive oil.
- Stap 4
Bread the chicken
- Dredge the chicken in the flour, then the beaten eggs, then the panko.
- Stap 5
Pan-fry the chicken
- Pan-fry the chicken in olive oil until golden, 3–4 minutes per side.
- Slice the cutlets.
- Stap 6
Plate and serve
- Plate the rigatoni, top with the crispy chicken and finish with extra basil and Parmesan.