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.
Spicy Chicken Parmesan Supreme
Spicy Chicken Parmesan Supreme
with rigatoni pasta & fresh oregano
Hands on Time: 25 - 50 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cake Flour
- Cheesy Panko Crumb
- Chicken
- Free-range Chicken Breast/s
- 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)
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Cling Wrap
- Paper Towel
- Seasoning (salt & pepper)
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 Onion until soft and lightly golden, 4-5 minutes. Add the NOMU rub 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 and add ½ the 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, dusting off any excess flour. Coat in the whisked egg, and, lastly, the crumb. [Repeat|#7DA0D7 with|#7DA0D7 each|#7DA0D7 chicken|#7DA0D7 breast]|#7DA0D7. 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 through the cooked pasta 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 crumbed Chicken and the remaining oregano. Drizzle over the lemon juice (to taste) and enjoy, 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.
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 Onion until soft and lightly golden, 4-5 minutes. Add the NOMU rub 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 and add ½ the 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, dusting off any excess flour. Coat in the whisked egg, and, lastly, the crumb. [Repeat|#7DA0D7 with|#7DA0D7 each|#7DA0D7 chicken|#7DA0D7 breast]|#7DA0D7. 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 through the cooked pasta 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 crumbed Chicken and the remaining oregano. Drizzle over the lemon juice (to taste) and enjoy, 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.
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 Onion until soft and lightly golden, 5-6 minutes. Add the NOMU rub 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, 8-10 minutes. Remove from the heat and add ½ the oregano, 5ml 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, dusting off any excess flour. Coat in the whisked egg, and, lastly, the crumb. Repeat 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 through the cooked pasta 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 crumbed Chicken and the remaining oregano. Drizzle over the lemon juice (to taste) and enjoy, 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.
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 Onion until soft and lightly golden, 5-6 minutes. Add the NOMU rub 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, 8-10 minutes. Remove from the heat and add ½ the oregano, 5ml 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, dusting off any excess flour. Coat in the whisked egg, and, lastly, the crumb. Repeat 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 through the cooked pasta 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 crumbed Chicken and the remaining oregano. Drizzle over the lemon juice (to taste) and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Spicy Chicken Parmesan Supreme?
The preparation time for Spicy Chicken Parmesan Supreme with rigatoni pasta & fresh oregano is between 25 and 50 minutes.
What is the total time required to make Spicy Chicken Parmesan Supreme with rigatoni pasta & fresh oregano?
The total time required to make Spicy Chicken Parmesan Supreme with rigatoni pasta & fresh oregano is between 35 and 55 minutes.
How many servings does Spicy Chicken Parmesan Supreme provide?
4 servings
What are the main ingredients in Spicy Chicken Parmesan Supreme?
Cake Flour, Cheesy Panko Crumb, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Oregano, Grated Mozzarella Cheese, Lemon Juice, NOMU Italian Rub, Onion, Onions, Rigatoni Pasta, Tomato Passata
What is the nutritional information of Spicy Chicken Parmesan Supreme?
Calories: 1094, Carbs: 134 grams, Fat: grams, Protein: 76.2 grams, Sugar: 20 grams, Salt: 1120 grams
How do I prepare Spicy 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 through the cooked pasta 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 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 onion until soft and lightly golden, 4-5 minutes. Add the NOMU rub 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 and add ½ the 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, dusting off any excess flour. Coat in the whisked egg, and, lastly, the crumb. [Repeat|#7DA0D7 with|#7DA0D7 each|#7DA0D7 chicken|#7DA0D7 breast]|#7DA0D7. 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 Spicy Chicken Parmesan Supreme?
Cake Flour, Cheesy Panko Crumb, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Oregano, Grated Mozzarella Cheese, Lemon Juice, NOMU Italian Rub, Onion, Onions, Rigatoni Pasta, Tomato Passata
How many calories does Spicy Chicken Parmesan Supreme have?
1094 calories
How much fat content does Spicy Chicken Parmesan Supreme have?
grams
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