Skip to content
Menu
Crispy Chicken Rigatoni with Tomato-Basil Sauce
Main

Crispy Chicken Rigatoni with Tomato-Basil Sauce

50 minServes 4Nutri-Score C€€
from @chefdwightsmith5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rigatoniGrains450 g
  • cherry tomatoesProduce300 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • fresh basil (torn)Produce30 g
  • buffalo mozzarella (torn)Dairy250 g
  • Parmesan (grated)Dairy50 g
  • dry white wineBeverages120 ml
  • olive oilPantry60 ml
  • saltSpices5 g
  • black pepperSpices2 g
  • oreganoSpices3 g
  • chicken breasts (butterflied and lightly pounded)Meat2 pieces
  • flourPantry60 g
  • eggs (beaten)Dairy2 pieces
  • panko breadcrumbsBakery100 g

per serving

Nutrition

759kcal

Carbs
100 g
Proteins
36 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Mixing bowl ×3
  • Colander

step by step

Method

  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.
    Step 1

  2. Cook the rigatoni

    • Boil the rigatoni in salted water until al dente.
    • Drain, reserving a little pasta water.
    Step 2

  3. Toss pasta with the sauce

    • Toss the rigatoni into the sauce with the mozzarella, basil, Parmesan and a drizzle of olive oil.
    Step 3

  4. Bread the chicken

    • Dredge the chicken in the flour, then the beaten eggs, then the panko.
    Step 4

  5. Pan-fry the chicken

    • Pan-fry the chicken in olive oil until golden, 3–4 minutes per side.
    • Slice the cutlets.
    Step 5

  6. Plate and serve

    • Plate the rigatoni, top with the crispy chicken and finish with extra basil and Parmesan.
    Step 6
Get Mezze