Micah's Chicken Rasta Pasta Recipe
hand breaded chicken, house red sauce tossed in penne served with basmati rice
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Ingredients
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Chicken
Pasta
Sauce
Rice
Method
Chicken Preparation
- 1
Bread the Chicken
Set up a breading station: Place flour in one plate, beaten eggs in another, and breadcrumbs seasoned with salt and pepper in a third. Dip each chicken breast first into the flour, then into the egg, and finally coat with breadcrumbs.
- 2
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts, cooking for about 5-7 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest on paper towels.
Pasta Cooking
- 3
Cook the Pasta
In a large pot, bring 4 cups of salted water to a boil. Add the penne pasta and cook according to package instructions, usually about 11-13 minutes, until al dente. Drain and set aside.
Sauce Preparation
- 4
Make the Sauce
In the same skillet used to fry the chicken, add 2 tablespoons of olive oil. Sauté minced garlic for about 1 minute until fragrant. Add crushed tomatoes, heavy cream, Italian seasoning, salt, and pepper. Simmer for about 10-15 minutes until sauce thickens.
Rice Cooking
- 5
Cook the Rice
In a separate pot, combine 1 cup of basmati rice, 2 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is fluffy and water is absorbed.
Final Assembly
- 6
Combine and Serve
In a large bowl, toss the cooked penne with the sauce until well coated. Slice the fried chicken and place on top of the pasta. Serve with a side of fluffy basmati rice.