Chicken Parmigiana on Spaghetti Peperoncini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- 1 chicken breast
- 50 g Parmesan (Parmiiano reiano)
- 1 egg (s)
- salt and pepper
- 1 tablespoon, heaped flour
- some butter for frying
For the sauce:
- 1 large chilli pepper (s), red
- 1 medium onion (s)
- 2 large cloves garlic
- some vegetable stock, instant
- 2 tablespoon, heaped herb cream cheese
- 1 teaspoon, heaped tomato paste
- 10 cocktail tomatoes
- salt and pepper
- oregano
- some olive oil for frying
Print Recipe
Pin Recipe Instructions
- Heat a little olive oil for the sauce. Fry the diced onions, garlic cloves and peppers without seeds in it, mix with a little vegetable stock and thicken with cream cheese and tomato paste. Season the sauce with salt, oregano and pepper. Take the pan off the stove and put the halved tomatoes in it.
- Cook the pasta al dente.
- Cut the chicken schnitzel from the chicken breast. Pepper and salt these and turn them in the flour. Mix the parmesan with the egg, pull the schnitzel through and fry in butter for 4 minutes on each side.
- Pour the sauce over the pasta and mix in well. Arrange on flat plates and drape the schnitzel on top.
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