eCook Meal
Sophie Germanier’s Spicy Chicken Parmigiana
with rigatoni pasta
Start thinking about a clever caption, Chef, because you will want to share this one on your socials! A beautiful, generous bowl of rigatoni pasta is coated in tomato passata and infused with a special Italian seasoning. Served with slices of crumbed chicken breast covered in melted Emmantal cheese. Perfectly complemented by the recommended Sophie Germanier wine.
Serving guide
Choose your portion size.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ITALIAN INSPIRATION
Place a pan (with a lid and large enough for the pasta) over medium heat with a drizzle of oil. When hot, fry the Onion until soft and lightly golden, 4-5 minutes. Add the Italian seasoning and the chilli (to taste). Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of the reserved pasta water. Simmer until slightly thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and seasoning. Mix through the pasta, top with a lid and set aside.
CHEESY Chicken
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Chicken until warmed through, 2-3 minutes per side. Cover the chicken with the cheese and place a lid on the pan. Cook until the cheese has melted, 2-3 minutes. Remove from the pan and slice. Alternatively, add the cheese over the chicken and air fry at 200°C until the cheese is melted and the chicken is warmed through, 5-8 minutes (shifting halfway).
BUONISSIMO!
Bowl up the tomato pasta. Top with the cheesy Chicken and dig right in, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ITALIAN INSPIRATION
Place a pan (with a lid and large enough for the pasta) over medium heat with a drizzle of oil. When hot, fry the Onion until soft and lightly golden, 4-5 minutes. Add the Italian seasoning and the chilli (to taste). Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of the reserved pasta water. Simmer until slightly thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and seasoning. Mix through the pasta, top with a lid and set aside.
CHEESY Chicken
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Chicken until warmed through, 2-3 minutes per side. Cover the chicken with the cheese and place a lid on the pan. Cook until the cheese has melted, 2-3 minutes. Remove from the pan and slice. Alternatively, add the cheese over the chicken and air fry at 200°C until the cheese is melted and the chicken is warmed through, 5-8 minutes (shifting halfway).
BUONISSIMO!
Bowl up the tomato pasta. Top with the cheesy Chicken and dig right in, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ITALIAN INSPIRATION
Place a pan (with a lid and large enough for the pasta) over medium heat with a drizzle of oil. When hot, fry the Onion until soft and lightly golden, 6-7 minutes. Add the Italian seasoning and the chilli (to taste). Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of the reserved pasta water. Simmer until slightly thickening, 12-15 minutes. Remove from the heat, add a sweetener (to taste), and seasoning. Mix through the pasta, top with a lid and set aside.
CHEESY Chicken
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Chicken until warmed through, 2-3 minutes per side. Cover the chicken with the cheese and place a lid on the pan. Cook until the cheese has melted, 3-4 minutes. Remove from the pan and slice. Alternatively, add the cheese over the chicken and air fry at 200°C until the cheese is melted and the chicken is warmed through, 5-8 minutes (shifting halfway).
BUONISSIMO!
Bowl up the tomato pasta. Top with the cheesy Chicken and dig right in, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ITALIAN INSPIRATION
Place a pan (with a lid and large enough for the pasta) over medium heat with a drizzle of oil. When hot, fry the Onion until soft and lightly golden, 6-7 minutes. Add the Italian seasoning and the chilli (to taste). Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of the reserved pasta water. Simmer until slightly thickening, 12-15 minutes. Remove from the heat, add a sweetener (to taste), and seasoning. Mix through the pasta, top with a lid and set aside.
CHEESY Chicken
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Chicken until warmed through, 2-3 minutes per side. Cover the chicken with the cheese and place a lid on the pan. Cook until the cheese has melted, 3-4 minutes. Remove from the pan and slice. Alternatively, add the cheese over the chicken and air fry at 200°C until the cheese is melted and the chicken is warmed through, 5-8 minutes (shifting halfway).
BUONISSIMO!
Bowl up the tomato pasta. Top with the cheesy Chicken and dig right in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R254.39
for 4 servings · R63.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Emmental Cheese needs 160 gEmmental Cheese Avg 200 g 200 g at R100.10 · 80% of packR80.08
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Rigatoni Pasta needs 400 gBronze Die Rigatoni Pasta 500 g 500 g at R59.99 · 80% of packR47.99
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Crumbed Chicken Breasts needs 4Lemon & Black Pepper Crumbed Chicken Breast Fillets Avg 500 g R103.34 · whole pack (size can't be divided)R103.34
Not in the Woolies basket — source these elsewhere:
- Italian Seasoning
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sophie Germanier’s Spicy Chicken Parmigiana?
The preparation time for Sophie Germanier’s Spicy Chicken Parmigiana with rigatoni pasta is between 20 and 40 minutes.
What is the total time required to make Sophie Germanier’s Spicy Chicken Parmigiana with rigatoni pasta?
The total time required to make Sophie Germanier’s Spicy Chicken Parmigiana with rigatoni pasta is between 35 and 55 minutes.
How many servings does Sophie Germanier’s Spicy Chicken Parmigiana provide?
4 servings
What are the main ingredients in Sophie Germanier’s Spicy Chicken Parmigiana?
Crumbed Chicken Breast/s, Crumbed Chicken Breasts, Emmental Cheese, Fresh Chilli, Fresh Chillies, Italian Seasoning, Onion, Onions, Rigatoni Pasta, Tomato Passata
What is the nutritional information of Sophie Germanier’s Spicy Chicken Parmigiana?
Calories: 906, Carbs: 119 grams, Fat: grams, Protein: 55.3 grams, Sugar: 16.2 grams, Salt: 1049 grams
How do I prepare Sophie Germanier’s Spicy Chicken Parmigiana?
CHEESY CHICKEN: Place a clean pan over medium heat with a drizzle of oil. When hot, fry the chicken until warmed through, 2-3 minutes per side. Cover the chicken with the cheese and place a lid on the pan. Cook until the cheese has melted, 2-3 minutes. Remove from the pan and slice. Alternatively, add the cheese over the chicken and air fry at 200°C until the cheese is melted and the chicken is warmed through, 5-8 minutes (shifting halfway). BUONISSIMO!: Bowl up the tomato pasta. Top with the cheesy chicken and dig right in, Chef! ITALIAN INSPIRATION: Place a pan (with a lid and large enough for the pasta) over medium heat with a drizzle of oil. When hot, fry the onion until soft and lightly golden, 4-5 minutes. Add the Italian seasoning and the chilli (to taste). Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of the reserved pasta water. Simmer until slightly thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and seasoning. Mix through the pasta, top with a lid and set aside. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Sophie Germanier’s Spicy Chicken Parmigiana?
Crumbed Chicken Breast/s, Crumbed Chicken Breasts, Emmental Cheese, Fresh Chilli, Fresh Chillies, Italian Seasoning, Onion, Onions, Rigatoni Pasta, Tomato Passata
How many calories does Sophie Germanier’s Spicy Chicken Parmigiana have?
906 calories
How much fat content does Sophie Germanier’s Spicy Chicken Parmigiana have?
grams