What are the main ingredients in Chicken Parmesan Supreme?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Cling Wrap, Paper Towel

What is the nutritional information of Chicken Parmesan Supreme?

Calories: 1051, Carbs: 126 grams, Fat: grams, Protein: 75.2 grams, Sugar: 16.4 grams, Salt: 943 grams

How do I prepare Chicken Parmesan Supreme?

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. MELTING MOMENT: Return the pan with the sauce to medium heat. Mix in the cooked pasta and ½ the crumbed chicken pieces, and sprinkle over the grated cheese. Cover with a lid until the cheese is melted, 4-5 minutes. TIME TO EAT: Dish up the loaded pasta. Scatter over the remaining crumbed chicken and the remaining oregano. Drizzle over the lemon juice (to taste) and enjoy, Chef! CHICKEN PREP: Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season and set aside in the fridge. TOMATO SAUCE: Place a pan (with a lid and large enough for the pasta) over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Add the NOMU rub and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml of the reserved pasta water. Simmer until slightly thickening, 8-10 minutes. Remove from the heat and add ½ the picked oregano, 10ml of sweetener, and seasoning. GOLDEN CHICKEN: Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour and one containing the cheesy panko crumb. Coat the butterflied chicken in the flour first, dusting off any excess flour. Then, coat in the whisked egg, and, lastly, the crumb. Repeat this step with each chicken breast. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut the chicken into bite-sized pieces.

What should be prepared from my kitchen to make Chicken Parmesan Supreme?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Cling Wrap, Paper Towel

Chicken Parmesan Supreme

In the mood for both pasta and chicken parmesan, but can’t decide which one to make? Introducing the pasta-parmesan dish that will satisfy your culinary craving. Al dente rigatoni pasta is swirled with cheesy panko crumb-crusted chicken breast pieces, coated in a tangy-licious NOMU Italian Rub-spiced sauce with a slight chilli kick. Finished with fresh oregano and a drizzle of lemon juice.

Chicken Parmesan Supreme

with rigatoni pasta & fresh oregano

Hands on Time: 25 - 50 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Cheesy Panko Crumb
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chilli
Fresh Chillies
Fresh Oregano
Grated Mozzarella Cheese
Lemon Juice
NOMU Italian Rub
Onion
Onions
Rigatoni Pasta
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Egg/s
Cling Wrap
Paper Towel

Serves 1

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.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season and set aside in the fridge.
TOMATO SAUCE
Place a pan (with a lid and large enough for the pasta) over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Add the NOMU rub and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 150ml of the reserved pasta water. Simmer until slightly thickening, 8-10 minutes. Remove from the heat and add ½ the picked oregano, 5ml of sweetener, and seasoning.
GOLDEN CHICKEN
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour and one containing the cheesy panko crumb. Coat the butterflied chicken in the flour first, dusting off any excess flour. Then, coat in the whisked egg, and, lastly, the crumb. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut the chicken into bite-sized pieces.
MELTING MOMENT
Return the pan with the sauce to medium heat. Mix in the cooked pasta and ½ the crumbed chicken pieces, and sprinkle over the grated cheese. Cover with a lid until the cheese is melted, 4-5 minutes.
TIME TO EAT
Dish up the loaded pasta. Scatter over the remaining crumbed chicken and the remaining oregano. Drizzle over the lemon juice (to taste) and enjoy, Chef!

Rigatoni Pasta - 100g
Free-range Chicken Breast - 1
Onion - 1
NOMU Italian Rub - 15ml
Fresh Chilli - 1
Tomato Passata - 100ml
Fresh Oregano - 3g
Cake Flour - 20ml
Cheesy Panko Crumb - 125ml
Grated Mozzarella Cheese - 80g
Lemon Juice - 15ml

Download the Recipe

Serves 2

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.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season and set aside in the fridge.
TOMATO SAUCE
Place a pan (with a lid and large enough for the pasta) over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Add the NOMU rub and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml of the reserved pasta water. Simmer until slightly thickening, 8-10 minutes. Remove from the heat and add ½ the picked oregano, 10ml of sweetener, and seasoning.
GOLDEN CHICKEN
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour and one containing the cheesy panko crumb. Coat the butterflied chicken in the flour first, dusting off any excess flour. Then, coat in the whisked egg, and, lastly, the crumb. Repeat this step with each chicken breast. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut the chicken into bite-sized pieces.
MELTING MOMENT
Return the pan with the sauce to medium heat. Mix in the cooked pasta and ½ the crumbed chicken pieces, and sprinkle over the grated cheese. Cover with a lid until the cheese is melted, 4-5 minutes.
TIME TO EAT
Dish up the loaded pasta. Scatter over the remaining crumbed chicken and the remaining oregano. Drizzle over the lemon juice (to taste) and enjoy, Chef!

Rigatoni Pasta - 200g
Free-range Chicken Breasts - 2
Onion - 1
NOMU Italian Rub - 30ml
Fresh Chilli - 1
Tomato Passata - 200ml
Fresh Oregano - 5g
Cake Flour - 40ml
Cheesy Panko Crumb - 250ml
Grated Mozzarella Cheese - 160g
Lemon Juice - 30ml

Download the Recipe

Serves 3

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.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season and set aside in the fridge.
TOMATO SAUCE
Place a pan (with a lid and large enough for the pasta) over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. Add the NOMU rub and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 450ml of the reserved pasta water. Simmer until slightly thickening, 10-12 minutes. Remove from the heat and add ½ the picked oregano, 15ml of sweetener, and seasoning.
GOLDEN CHICKEN
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the flour and one containing the cheesy panko crumb. Coat the butterflied chicken in the flour first, dusting off any excess flour. Then, coat in the whisked egg, and, lastly, the crumb. Repeat this step with each chicken breast. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan and drain on paper towel. You may need to do this step in batches. Cut the chicken into bite-sized pieces.
MELTING MOMENT
Return the pan with the sauce to medium heat. Mix in the cooked pasta and ½ the crumbed chicken pieces, and sprinkle over the grated cheese. Cover with a lid until the cheese is melted, 4-5 minutes.
TIME TO EAT
Dish up the loaded pasta. Scatter over the remaining crumbed chicken and the remaining oregano. Drizzle over the lemon juice (to taste) and enjoy, Chef!

Rigatoni Pasta - 300g
Free-range Chicken Breasts - 3
Onions - 2
NOMU Italian Rub - 45ml
Fresh Chillies - 2
Tomato Passata - 300ml
Fresh Oregano - 8g
Cake Flour - 60ml
Cheesy Panko Crumb - 375ml
Grated Mozzarella Cheese - 240g
Lemon Juice - 45ml

Download the Recipe

Serves 4

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.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season and set aside in the fridge.
TOMATO SAUCE
Place a pan (with a lid and large enough for the pasta) over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. Add the NOMU rub and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 600ml of the reserved pasta water. Simmer until slightly thickening, 10-12 minutes. Remove from the heat and add ½ the picked oregano, 20ml of sweetener, and seasoning.
GOLDEN CHICKEN
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the flour and one containing the cheesy panko crumb. Coat the butterflied chicken in the flour first, dusting off any excess flour. Then, coat in the whisked egg, and, lastly, the crumb. Repeat this step with each chicken breast. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan and drain on paper towel. You may need to do this step in batches. Cut the chicken into bite-sized pieces.
MELTING MOMENT
Return the pan with the sauce to medium heat. Mix in the cooked pasta and ½ the crumbed chicken pieces, and sprinkle over the grated cheese. Cover with a lid until the cheese is melted, 4-5 minutes.
TIME TO EAT
Dish up the loaded pasta. Scatter over the remaining crumbed chicken and the remaining oregano. Drizzle over the lemon juice (to taste) and enjoy, Chef!