Mafaldine all'Amatriciana with Chicken Parmesan and Pesto

Name: Mafaldine all'Amatriciana with Chicken Parmesan and Pesto
Total time: 45 min
Yield: 5
Cuisine: italiana
Ingredients: 500 units chicken breast; 5 to taste salt; 2 to taste black pepper; 75 g wheat flour; 120 units egg; 75 g panko; 25 g grated Parmesan cheese; 400 can of crushed tomatoes; 15 tablespoon of tomato paste; 10 clove of garlic clove; 30 ml extra virgin olive oil; 2 to taste salt; 360 g mafaldine; 120 g guanciale; 100 g grated Pecorino Romano; 100 ladle of cooking water; 3 to taste toasted black pepper; 20 handful of fresh basil; 15 g pine nut; 30 ml extra virgin olive oil; 1 to taste salt; 10 a few drops of lemon juice; 100 g shredded mozzarella

Creamy pasta alla gricia with crispy Parmesan chicken, pomodoro sauce, and fresh pesto touches. Italian seduction on a plate.

Time: 45 min · Servings: 5 · Calories: 177 kcal

Ingredients

500 units chicken breast
5 to taste salt
2 to taste black pepper
75 g wheat flour
120 units egg
75 g panko
25 g grated Parmesan cheese
400 can of crushed tomatoes
15 tablespoon of tomato paste
10 clove of garlic clove
30 ml extra virgin olive oil
2 to taste salt
360 g mafaldine
120 g guanciale
100 g grated Pecorino Romano
100 ladle of cooking water
3 to taste toasted black pepper
20 handful of fresh basil
15 g pine nut
30 ml extra virgin olive oil
1 to taste salt
10 a few drops of lemon juice
100 g shredded mozzarella

Method

Butterfly the chicken breasts and season with salt and black pepper.
Bread them first in wheat flour, then in beaten egg, and finally in panko mixed with grated Parmesan.
Prepare the pomodoro by lightly blending the crushed tomatoes, tomato paste, garlic cloves, olive oil, and a pinch of salt.
Prepare the pesto by blending fresh basil, pine nuts, olive oil, a pinch of salt, and a few drops of lemon juice.
Fry the breaded chicken breasts in hot oil at 200 degrees until golden and crispy.
Place a layer of pomodoro over the fried chicken, cover with shredded mozzarella, and grill in the oven until melted.
Brown the guanciale in a cold pan until it releases its fat.
Cook the mafaldine al dente, drain, and add them to the guanciale along with a ladle of cooking water, toasted black pepper, and grated Pecorino Romano; stir until emulsified and a creamy sauce forms.
Plate the mafaldine alla gricia next to the chicken alla parmigiana and add drops of pesto on top.

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Categories: Rice & Pasta · All recipes

Mafaldine all'Amatriciana with Chicken Parmesan and Pesto

Ingredients

Method

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