EstivalesViandes

Crispy Chicken with Coquillettes Pasta

  • 4 People
  • 45 minutes
  • Easy
Paquet de Coquillettes Lustucru pret en 3 minutes 500g

Quick cook

Coquillettes
Paquet de Coquillettes Lustucru 500g

Classics

Coquillettes
Paquet de Coquillettes aux oeufs frais Lustucru 250g

Fresh eggs

Coquillettes

INGREDIENTS

  • 300g Lustucru Coquillettes pasta

  • 350g chicken breast, cut into strips or fillets

  • 16 cherry tomatoes

  • 200g mesclun salad mix

  • 2 eggs

  • 40g breadcrumbs

  • 40g rolled oats

  • 100g Comté cheese, in pieces

  • Mexican spice blend

  • ½ baguette

  • 1 clove garlic

  • 2 plain stirred yogurts

  • Olive oil

  • Cider vinegar

  • Salt

  • Pepper

  • Chives

  • Sweet mustard

  • Lemon juice

Share this recipe:

Poulet croustillant aux coquillettes

PREPARATION

Preparation: 20 min Cooking: 25 min

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.

  2. Cut the cherry tomatoes in half. Crack the eggs into a shallow bowl.

  3. In another dish, mix the breadcrumbs with the rolled oats and two teaspoons of Mexican spice blend.

  4. Lightly salt the chicken tenders, dip them in the beaten eggs, then in the seasoned breadcrumbs.

  5. Drain the pasta and set aside in the colander.

  6. In a large frying pan, brown the breaded chicken tenders in 4 tablespoons of olive oil for about 8 minutes.

  7. While they are cooking, use a vegetable peeler to shave thin curls from the block of Comté cheese.

  8. All that remains is to prepare the croutons and the dressing.

  9. Cut the baguette in half lengthwise and rub it with the peeled garlic clove. Cut into small bread cubes.

  10. When the chicken tenders are cooked, set them aside on a plate lined with paper towels.

  11. Clean the frying pan and brown the croutons in 4 tablespoons of olive oil.