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Creamy Tomato Pasta with Chicken Cutlets, Garlic Knots and Brownies
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Creamy Tomato Pasta with Chicken Cutlets, Garlic Knots and Brownies

2 hServes 8Nutri-Score D€€
from @citlallygonzalez9 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • olive oilPantry30 ml
  • unsalted butterDairy42 g
  • garlic (minced)Produce4 pieces
  • tomato pastePantry45 g
  • chili flakesSpices5 g
  • passataPantry560 g
  • heavy creamDairy480 ml
  • parmesan (grated)Dairy60 g
  • oreganoSpices2 g
  • black pepperSpices2 g
  • garlic saltSpices12 g
  • pastaGrains450 g
  • chicken breast (thinly sliced and pounded)Meat4 pieces
  • Italian style panko bread crumbs (seasoned with smoked paprika, pepper and garlic salt)Bakery150 g
  • smoked paprikaSpices3 g
  • eggs (beaten and seasoned)Dairy5 pieces
  • bread flourGrains400 g
  • water (warm, 110 °F)Beverages240 ml
  • active dry yeastPantry7 g
  • granulated sugarPantry12 g
  • parsley (chopped)Produce10 g
  • brownie mixPantry450 g
  • milkDairy60 ml
  • milk chocolate bar (chopped)Pantry200 g
  • Caesar dressingPantry120 ml
  • lettuce (chopped)Produce200 g
  • stale garlic bread (cubed for croutons)Bakery150 g

per serving

Nutrition

775kcal

Carbs
78 g
Proteins
26 g
Fat
40 g
Adapt tools

what you’ll use

Tools

  • Stovetop
  • Oven
  • Frying pan
  • Saucepan
  • Stockpot
  • Mixing bowl
  • Baking tray
  • Baking dish

step by step

Method

  1. Make the creamy tomato sauce

    • Heat the olive oil and butter in a pan.
    • Add the garlic, tomato paste and chili flakes and cook until fragrant.
    • Pour in the passata and heavy cream, then season with oregano, pepper and garlic salt.
    • Stir in the grated parmesan and simmer.
    Step 1

  2. Cook the pasta

    • Boil the pasta in salted water until al dente.
    • Drain and toss with the creamy tomato sauce.
    Step 2

  3. Bread the chicken cutlets

    • Season the panko with smoked paprika, pepper and garlic salt.
    • Beat the eggs and season them the same way.
    • Dip the pounded chicken breasts in the egg, then coat in the seasoned panko.
    Step 3

  4. Fry the chicken cutlets

    • Fry the breaded cutlets in oil until golden and cooked through.
    • Drain on a rack.
    Step 4

  5. Make the garlic knot dough

    • Combine the warm water, yeast and sugar and let it bloom.
    • Mix in the bread flour, garlic salt and olive oil to form a dough.
    • Knead, then cover and let rise until doubled.
    Step 5

  6. Shape and bake the garlic knots

    • Shape the dough into knots and place on a baking tray.
    • Bake at 375 °F for 25–30 min.
    • Coat in butter, garlic, parsley and grated parmesan.
    Step 6

  7. Bake the brownies

    • Mix the brownie mix with the melted butter, milk and egg.
    • Fold in the chopped milk chocolate bar.
    • Bake at 350 °F for 25–30 min.
    Step 7

  8. Assemble the Caesar salad

    • Toss the chopped lettuce with the Caesar dressing.
    • Top with croutons made from cubed stale garlic bread.
    Step 8
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