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Spicy Rigatoni with Crispy Chicken Cutlets, Garlic Broccolini & Garlic Parmesan Focaccia
Hoofdgerecht

Spicy Rigatoni with Crispy Chicken Cutlets, Garlic Broccolini & Garlic Parmesan Focaccia

1 u 30 minVoor 4Nutri-Score C€€
van @laynawithlove11 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • rigatoni (dried)Granen400 g
  • heavy cream (for the spicy vodka-style sauce)Zuivel240 ml
  • tomato pasteVoorraadkast60 g
  • garlic (minced, divided between sauce, broccolini and focaccia)Groente en fruit6 stukken
  • red chili flakesKruiden en specerijen5 g
  • Parmesan (finely grated, divided between pasta and focaccia)Zuivel80 g
  • olive oilVoorraadkast60 ml
  • butterZuivel40 g
  • chicken breast (sliced into thin cutlets)Overig600 g
  • flour (for dredging)Voorraadkast100 g
  • eggs (beaten)Zuivel2 stukken
  • breadcrumbsBakkerij150 g
  • broccolini (trimmed)Groente en fruit400 g
  • bread flour (for the focaccia)Granen400 g
  • dry yeastVoorraadkast7 g
  • water (lukewarm)Dranken320 ml
  • saltKruiden en specerijen10 g
  • mixed herbs (chopped)Kruiden en specerijen5 g
  • strawberries (for the chocolate-covered strawberries)Groente en fruit250 g
  • dark chocolate (melted)Voorraadkast150 g

per portie

Voedingswaarden

921kcal

Koolhydraten
105 g
Eiwitten
44 g
Vetten
36 g

stap voor stap

Bereiding

  1. Make the focaccia dough

    • Combine bread flour, dry yeast, lukewarm water and salt and mix into a soft dough.
    • Knead until smooth and elastic, then cover and let rise until doubled in size.
    Stap 1

  2. Bake the garlic Parmesan focaccia

    • Dimple the risen dough in an oiled pan and top with olive oil, minced garlic, chopped herbs and grated Parmesan.
    • Bake until golden and bubbly on top and crisp on the bottom, then slice.
    Stap 2

  3. Bread and fry the chicken cutlets

    • Slice the chicken breasts into thin cutlets and season.
    • Dredge each cutlet in flour, then beaten egg, then breadcrumbs.
    • Fry in hot oil until deeply golden and crispy on both sides, then drain.
    Stap 3

  4. Cook the spicy rigatoni sauce

    • Boil the rigatoni in salted water until al dente.
    • Sauté minced garlic and red chili flakes in olive oil and butter, then stir in the tomato paste and cook it out.
    • Pour in the heavy cream and simmer until slightly thickened.
    • Toss the drained rigatoni in the sauce with grated Parmesan.
    Stap 4

  5. Sauté the garlic broccolini

    • Heat olive oil in a pan and add sliced garlic.
    • Add the trimmed broccolini and sauté until tender-crisp, then season with salt.
    Stap 5

  6. Make the chocolate-covered strawberries

    • Melt the dark chocolate.
    • Dip the strawberries in the melted chocolate and let them set in the fridge.
    Stap 6

  7. Plate and serve

    • Plate the rigatoni, chicken cutlets, broccolini and focaccia together.
    • Serve the chocolate-covered strawberries for dessert.
    Stap 7
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