Rigatoni all Francese

Rigatoni alla Francese | in the mood for Chicken Francese, but want pasta instead? Make this dish!

With garlic lemon breadcrumbs, this dish is lemony, it’s garlicky, it’s crunchy, and it’s loaded with flavor!

🍝 Pasta
3/4 lb rigatoni (or pasta of choice)
3 garlic cloves, minced
3 lemons, juiced
1 cup chicken broth
Parsley, as needed
Parmigiano, as needed
EVOO, as needed
2 tbsp butter

🥖 Breadcrumbs
2 tbsp butter
3 garlic cloves, grated
1/2 cup panko
1 lemon, zested
Salt to taste

In a small skillet add the butter and grated garlic. Turn the head to medium, and once the garlic is sizzling add the breadcrumbs. Toss continuously until golden brown and crispy.

Removed from the heat and finish with salt and lemon zest. Then set aside to cool.

Bring a large pot of salted water to a boil and add the pasta. Cook until it’s 3 minutes before al dente.

While the pasta cooks, add EVOO, butter, and minced garlic to a sauce pan. Stir until combined, and once the garlic is fragrant, deglaze with white wine.

Cook until the wine reduces by half, then add the lemon juice and chicken broth. Bring to a simmer and and let the sauce cook until the pasta is done.

Add the pasta to the sauce with fresh parsley and a drizzle of EVOO. Cook, tossing continuously until the sauce emulsifies snd coats the pasta. Once done, remove from the heat and great in as much parm as your heart desires, then toss until combined.

Plate, and top with the breadcrumbs. Enjoy!

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