CRISPY CHICKEN PARMIGIANA RIGATONI 😍 A perfect, high protein meal that’s tasty and satisfying! Save for later☝🏼 •556 kcals •52g PRO, 68g CHO, 11g FAT Serves 1: -110g of uncooked chicken breast -5g of flour -Salt/pepper -1 egg, whisked -15g of panko breadcrumbs -1 tsp of Italian seasoning -1 tsp of garlic granules -Oil spray -50g of uncooked rigatoni -2 cloves of garlic, minced -200ml of passata -Fresh Basil leaf plus extra for topping -1 tbsp of light cream -100ml of pasta water (add more if needed) -1 tbsp of parmesan, for garnish Method: 1. Cover and beat down the chicken breast. 2. Mix the flour with salt/pepper. Mix the breadcrumbs with Italian seasoning and garlic granules. 3. Dip the chicken into the flour, then egg, and then breadcrumbs. Spray with oil and air fry at 200° C for 20-25 minutes until crispy. 4. Cook and boil rigatoni for 8-10 minutes until al dente. Save some pasta water to the side. 5. To a pan on medium heat, spray with oil and add the garlic cloves. Fry for 2-3 minutes. 6. Pour in the passata and mix in a chopped basil leaf. Season with salt and pepper. Add 100ml of pasta water and let this simmer and reduce (add more water if needed). Pour in cream and mix. 7. Add a few spoonfuls of sauce to the top of the cooked chicken breast. Then add mozzarella slices and air fry again for 3-5 minutes to melt the cheese (keep an eye on it). 8. Mix the rigatoni into the sauce. 9. Serve in a bowl and top with the chicken parmigiana. Add a basil leaf to the top and grate over some parmesan. Enjoy! #crispychicken #chickenparmigiana #rigatoni #pastarecipes #highprotein #DinnerIdeas #cheesy #healthyfood #foryou #foryoupage #foryourpage - @sohonutrition