Crispy Golden Chicken with Tomato-Basil Rigatoni

Name: Crispy Golden Chicken with Tomato-Basil Rigatoni
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb Rigatoni; 1 pint of Cherry Tomatoes; 1 small Onion, diced; 3 cloves of Garlic, minced; 1/2 bunch of Basil, torn; 1 ball of Buffalo Mozzarella, torn; 1/2 cups Parmesan, grated; 1/2 cups Dry White Wine; 2 tbsp Olive Oil; Some Salt, to taste; Some Pepper (Black), to taste; Some Oregano, to taste; 2 Chicken Breasts, butterflied & lightly pounded; 1/2 cups Flour; 2 Eggs, beaten; 1 cup Panko Breadcrumbs; 3 tbsp Olive Oil, for frying

Crispy Golden Chicken with Tomato-Basil Rigatoni pairs a crunchy, panko-crusted chicken breast with a bright, jammy cherry tomato sauce tossed through al dente rigatoni. Fresh basil, torn buffalo mozzarella and grated Parmesan lend creamy, herbal richness while a splash of white wine brightens the sauce. It’s an elegant weeknight dinner that comes together quickly but looks and tastes like something special.

Crispy Golden Chicken with Tomato-Basil Rigatoni pairs a crunchy, panko-crusted chicken breast with a bright, jammy cherry tomato ... Show more

By dwightsmith · Original recipe

Health Grade

C+ · Balanced

Time

50 min

Price

2,08 €

Calories

1053 kcal

high protein

low sodium

low sugar

Method

Prep the chicken

Dice the onion, mince the garlic, and halve the cherry tomatoes. Tear the basil leaves, keeping a few whole for serving. Pat the chicken breasts dry, butterfly them if needed, and pound them lightly between two sheets of plastic wrap until they are an even thickness. Season both sides with salt, black pepper, and oregano, then set everything aside.

Build the sauce

Heat 2 tbsp of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, for 5 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds more, just until fragrant, then pour in the dry white wine and let it bubble until the pan is almost dry. Add the cherry tomatoes, a pinch more salt, pepper, and oregano, and simmer, stirring and gently pressing the tomatoes, for 10 minutes until they burst and the sauce turns glossy. Stir in most of the basil and half of the Parmesan, then keep the sauce on low while you finish the chicken. While it simmers, bring a large pot of salted water to a boil for the pasta.

Bread and fry

Set out three shallow dishes with flour, beaten egg, and panko breadcrumbs. Coat each chicken breast in the flour, shake off the excess, dip it in the egg, then press it into the panko so the crumbs cling in an even layer. Heat the remaining 3 tbsp olive oil in a large skillet over medium-high until shimmering, then fry the chicken in batches for 4 minutes per side, until deeply golden and the centers reach 165° F. Move the cutlets to a rack or paper towel-lined plate and let them rest for 2 minutes.

Cook the rigatoni

Bring the pot of water back to a boil if needed, add the Rigatoni, and give it a good stir so the pieces do not clump. Cook until just al dente, about 10 minutes. Before draining, scoop out 1 cup of the pasta water, then drain the rigatoni and return it to the warm pot.

Toss the pasta

Add the rigatoni to the sauce and toss over low heat, loosening with a splash of reserved pasta water if it looks tight. Fold in the torn Buffalo Mozzarella and the remaining basil, tossing just until the cheese softens into creamy pockets. Taste and adjust with a little more salt or pepper if needed.

Plate and serve

Slice the chicken and lay it over the tomato-basil rigatoni, spooning any juices from the plate over the top. Finish with the reserved basil leaves and the remaining Parmesan, then serve right away while the chicken is still crisp.