Recipe detail

Poultry Pasta red peppers with sous-vide chicken supreme

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Poultry

Cuisine: Italian

Program steps

  • Preheating:
  • 68 °C

To view the entire table, move the table to the right.

1
Combination
50 %
time icon Termination by time
time icon 02:00 hh:mm
probe icon 68 °C
ventilator icon 50 %
ventilator icon 

take out the chicken and insert the peppers

2
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 250 °C
ventilator icon 100 %
ventilator icon 

take out the peppers and insert the chicken supreme in

3
Hot air
0 %
time icon Termination by time
time icon 00:01 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 2

Name Value Unit
chicken supreme 2 pcs
butter 100 g
salt 1 g
black pepper 1 g
red pepper 3 pcs
cream 150 ml
large onion 1 pcs
parsley leaves 10 g
vegetable oil 50 ml
fresh pasta 220 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.

Recommended accessories

Vision Bake

Stainless wire shelving

Vision Grill