Recipe detail

Name: Pasta red peppers with sous-vide chicken supreme
Yield: 2
Cuisine: Italian
Ingredients: 2.0000 tPcs chicken supreme; 100.0000 g butter; 1.0000 g salt; 1.0000 g black pepper; 3.0000 tPcs red pepper; 150.0000 ml cream; 1.0000 tPcs large onion; 10.0000 g parsley leaves; 50.0000 ml vegetable oil

Poultry Pasta red peppers with sous-vide chicken supreme

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

More recipes by this author

Food category: Poultry

Cuisine: Italian

Download PDF Download BR2

Program steps

Preheating:
68 °C

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Combination

50 %

Termination by time

02:00 hh:mm

68 °C

50 %

take out the chicken and insert the peppers

Hot air

100 %

Termination by time

00:10 hh:mm

250 °C

100 %

take out the peppers and insert the chicken supreme in

Hot air

0 %

Termination by time

00:01 hh:mm

220 °C

100 %

Ingredients Portions

Name	Value	Unit
chicken supreme	2	pcs
butter soft	100	g
salt	1	g
freshly ground black pepper, ground	1	g
mixed peppers	3	pcs
whipped cream 33%	150	ml
onion	1	pcs
sprig of parsley	10	g
5 tbsp vegetable oil	50	ml

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	378.5 kJ
Carbohydrate	0.9 g
Fat	41.6 g
Protein	0.6 g
Water	0 g

Directions

Season the chicken with salt and pepper, put nob of butter on it and put it in a sous-vide bag. Set the Retigo combi oven to combi mode 50%, 68°C for 2 hours.
Place the red peppers in any GN container, set the Retigo combi oven on hot air mode 250°C for about 10 minutes and insert the GN container in. Once finished take out the peppers and put them in a separate bowl and cover with foil. Leave this for about 5 minutes. After that peel them and remove the seeds.
Meanwhile make the sauce by chopping the onion, put oil in a pan and fry the onion untill light brown. Add the pepper and blend it with a stick blender. Put the pot back on the stove and add cream, season with salt and pepper a finish with butter.
Cook the pasta, mix it with sauce and chopped parsley and serve grilled and sliced sous-vide chicken (hot air, 220°C, 1 minute) on the top of the pasta. You can garnish with fresh basil leaves.