Crispy Chicken Rigatoni
Crispy Chicken Cutlets And Rigatoni In a Creamy Butternut Squash Sauce
PREP TIME: 10 Minutes/ COOK TIME: 45 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1020/ Protein 57g
DIFFICULTY LEVEL: HardINGREDIENTS: Scallions, 1 TBSP Italian Seasoning, 2 TBSP Sour Cream, 2 TBSP Cream Cheese, 1 TSP Garlic Powder, Butternut Squash, Chicken Cutlets, Parmesean Cheese, 1 TBSP Chicken Bouillon Paste, Rigatoni, 1/2 Cup Panko Bread Crumbs
Step 1: Prep and Cook Squash
Wash and dry produce
Trim and thinly slice scallions
Place squash in a medium pot with salted water
Bring to a boil
Cook for 15 minutes
Drain and return to pot
Set aside until ready to use
Step 2: Cook Pasta
While squash cooks:
Bring a medium pot with salted water to a boil
Once water is boiling, add rigatoni to pot
Cook for 11 minutes
Reserve 1 Cup pasta cooking water, then drain and set aside
Step 3: Prep and Coat Chicken
While pasta cooks, in a shallow dish combine panko, salt, and pepper
Pat chicken dry with paper towels and place between two pieces of plastic wrap
Pound with a mallet or rolling pin about an inch thick
Season all over with 1 TSP Italian Seasoning, Salt and pepper
Brush sour cream onto both sides of chicken
Working one piece at a time, press chicken into seasoned panko until fully coated
Step 4: Cook Chicken
Heat 1/3 inch layer of oil in a large heavy bottomed pan over medium- high heat
Oil is hot when a pinch of panko sizzles in the pan
Add coated chicken
Cook for 4 minutes per side
Transfer chicken to a paper towel lined plate
Step 5: Make Sauce
While Chicken cooks, add 2 TBSP butter to pot with drained squash
Return to medium heat and whisk in cream cheese, stock concentrate, reserved pasta water garlic powder, and 1/2 TSP Italian Seasoning until smooth
Cook for 3 minutes
Add drained rigatoni, parmesean, and scallions until pasta is coated in sauce
Step 6: Finish and Serve
Transfer chicken to cutting board, and slice
Divide Rigatoni between bowls and top with chicken
Top with a drizzle of olive oil and 1/4 of pepper
Serve hot and enjoy!
