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1 lb Chicken Breast
AP and Lemon Bae Seasoning
1 diced shallot
3-4 cloves minced garlic or 1 tbsp garlic paste
1 pinch red pepper flakes
10 oz fresh spinach
3 tbsps tomato paste
1 cup dry white wine
28 oz tomato sauce
1 lb rigatoni
1 tsp sugar chicken bouillon powder
3 tbsps heavy cream
1/2 cup grated parmesan cheese
2 cups all purpose flour
2 cups italian bread crumbs
3 eggs oil for frying
1/4 cup grated parmesan salt and pepper
DIRECTIONS FOR Crispy Chicken Rigatoni Recipe
Preheat your oven to 375°F (190°C) for keeping the chicken warm
COOKING DIRECTIONS-FRIED CHICKEN
Season the chicken breast with all-purpose (AP) seasoning and Lemon Bae seasoning.
In a shallow dish, place 2 cups of all-purpose flour. In another shallow dish, combine 2 cups of Italian bread crumbs with 1/4 cup of grated Parmesan, salt, and pepper.
In a separate bowl, beat 3 eggs.
Coat each chicken breast in the flour, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture.
Heat oil in a deep skillet or frying pan over medium-high heat. Fry the breaded chicken breasts for about 4-5 minutes on each side or until they are golden brown and fully cooked. Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Keep the chicken warm in the preheated oven while you prepare the rest of the dish.
Cook 1 pound of rigatoni according to the package instructions until it's al dente. Drain the pasta and set it aside.
In a large skillet, heat some olive oil over medium heat.
Add the diced shallot, minced garlic (or garlic paste), and a pinch of red pepper flakes. Sauté for about 1-2 minutes until fragrant.
Stir in 10 oz of fresh spinach and cook until it wilts, which should take about 2-3 minutes.
Add 3 tablespoons of tomato paste and cook for an additional 2 minutes.
Pour in 1 cup of dry white wine and simmer for about 5-7 minutes until the wine reduces by half.
Stir in 28 oz of tomato sauce and add 1 teaspoon of sugar. Season the sauce with chicken bouillon powder and Italian seasoning to taste. Cook for about 10-15 minutes, allowing the flavors to meld.
Add 3 tablespoons of heavy cream and 1/2 cup of grated Parmesan cheese. Stir until the sauce is creamy and well combined.
Serve the crispy chicken on a bed of cooked rigatoni, and pour the tomato and spinach sauce over the top.
Garnish with extra grated Parmesan cheese, if desired.
Enjoy your Crispy Chicken Rigatoni! Cooking times may vary slightly, so adjust as needed based on your specific ingredients and stove.
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