Chxn Parmesan Rigatoni Recipe
breaded chxn patty with vegan parmesan and mozzarella cheese, vodka tomato sauce, basil oil, rigatoni pasta, parsley
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip into plant-based milk, and then coat with breadcrumbs mixed with half of the vegan parmesan cheese.
- 2
Bake the Chicken
Place the breaded chicken on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 20-25 minutes or until golden and cooked through.
- 3
Cook the Pasta
While the chicken is baking, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- 4
Prepare the Sauce
In a large saucepan, heat the vodka sauce over medium heat. Stir in the remaining vegan parmesan cheese and half of the chopped parsley. Allow to simmer for about 5 minutes.
- 5
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce, mixing well to ensure the pasta is fully coated.
- 6
Assemble the Dish
Slice the baked chicken and place it on top of the rigatoni. Sprinkle with vegan mozzarella cheese and a drizzle of basil oil. Garnish with the remaining parsley before serving.
