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 a drizzle of lemon juice.
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.
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. 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. 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. 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
Cake Flour - 60ml
Cheesy Panko Crumb - 375ml
Grated Mozzarella Cheese - 240g
Lemon Juice - 45ml
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. Drizzle over the lemon juice (to taste) and enjoy, Chef!
Rigatoni Pasta - 400g
Free-range Chicken Breasts - 4
Onions - 2
NOMU Italian Rub - 60ml
Fresh Chillies - 2
Tomato Passata - 400ml
Cake Flour - 80ml
Cheesy Panko Crumb - 500ml
Grated Mozzarella Cheese - 320g
Lemon Juice - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R184.22
for 4 servings · R46.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Grated Mozzarella Cheese needs 320 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 53% of packR66.66
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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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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Cheesy Panko Crumb
- Cake Flour
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spicy Chicken Parmesan Supreme?
The preparation time for Spicy Chicken Parmesan Supreme with rigatoni pasta is between 25 and 50 minutes.
What is the total time required to make Spicy Chicken Parmesan Supreme with rigatoni pasta?
The total time required to make Spicy Chicken Parmesan Supreme with rigatoni pasta 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, Chicken Breast, Chilli, Lemon Juice, Mozzarella Cheese, NOMU Italian Rub, Onion, 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?
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. 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. 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. 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. TIME TO EAT: Dish up the loaded pasta. Scatter over the crumbed chicken. Drizzle over the lemon juice (to taste) and enjoy, Chef! 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, Chicken Breast, Chilli, Lemon Juice, Mozzarella Cheese, NOMU Italian Rub, Onion, 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