Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Zaatar-Crusted Chicken Penne with Tahini-Cream Sauce and Crispy Breadcrumb Topping
A bold fusion dish combining Italian pasta tradition with Middle Eastern spices and American comfort food sensibilities. Tender chicken breast coated in zaatar spice blend and crispy breadcrumbs, served over penne in a creamy tahini-tomato sauce, topped with toasted pita crumbles and fresh herbs.
45 min
Medium
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour4/10
Umami7/10
Spicy1/10
🥄 Texture
Crunchy, zaatar-breadcrumb crust and toasted pita crumbles provide crisp contrast to tender, thin-sliced chicken. The pasta is coated in a silky, slightly thick tahini-cream tomato sauce, creating a creamy mouthfeel with occasional pops from corn and briny olives.
👃 Aroma
Herbaceous, warm notes of zaatar and toasted sesame from the tahini mingle with garlicky, buttered browning and a faint roasted tomato base. Bright citrusy lemon and briny olive scents lift the profile, while Parmesan adds a savory, nutty background.
🍷 Pairs Well With
Crisp Sauvignon Blanc or a dry rosé to cut the creaminess (non-alcoholic: sparkling water with lemon or a lightly tart iced tea).
🥗 Side Dishes
Simple chopped cucumber-tomato salad with lemon and olive oil, roasted or grilled seasonal vegetables (zucchini, eggplant, bell pepper), or a light herb tabbouleh and extra warm pita for scooping.
Ingredients(21 items)
- 12 boneless, skinless chicken breasts (400g, pounded thin)
- 22 cups pasta (penne)
- 31/2 cup tahini (sesame paste)
- 41 cup cooking cream
- 53/4 cup tomato sauce
- 62 tablespoons tomato paste
- 73 tablespoons zaatar spice blend
- 81 cup bread (panko or Italian breadcrumbs)
- 91 slice bread (pita or flatbread, for crumbles)
- 104 tablespoons butter (divided: 2 for pan, 2 for breadcrumbs)
- 113 tablespoons olive oil
- 122 tablespoons lemon juice
- 131/4 cup olives (kalamata, sliced)
- 141/4 cup yogurt (Greek yogurt, for garnish)
- 152 cloves garlic (minced)
- 161/2 cup corn kernels
- 171/2 cup lettuce (chopped, for garnish)
- 182 tablespoons cheese (Parmesan, grated)
- 191 tablespoon worcestershire sauce
- 20Salt and black pepper (to taste)
- 21Water (1/2 cup, for sauce consistency)
Nutrition Information(per serving)
745
Calories
42g
Protein
62g
Carbs
38g
Fat
Instructions
- 1
Prepare the zaatar-breadcrumb coating: Mix 3/4 cup panko breadcrumbs with 2 tablespoons zaatar spice, salt, and pepper in a shallow bowl. Set aside.
- 2
Season the pounded chicken breasts with salt and pepper on both sides.
- 3
Dredge each chicken breast in the zaatar-breadcrumb mixture, pressing gently to adhere the coating on both sides.
- 4
Heat 2 tablespoons butter and 1.5 tablespoons olive oil in a large skillet over medium-high heat.
- 5
Once butter is foaming, carefully place coated chicken breasts in the pan. Cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside on a cutting board.
- 6
In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant.
- 7
Add 3/4 cup tomato sauce and 2 tablespoons tomato paste to the skillet. Stir well and cook for 2 minutes.
- 8
In a separate bowl, whisk together tahini, cooking cream, 1/2 cup water, lemon juice, and 1 tablespoon worcestershire sauce until smooth. If too thick, add more water gradually.
- 9
Pour the tahini-cream mixture into the skillet with the tomato sauce. Stir constantly for 3-4 minutes until well combined and heated through. The sauce should be creamy and slightly thick.
- 10
Add corn kernels and sliced olives to the sauce. Season with salt and pepper to taste. Simmer for 2 minutes.
- 11
While the sauce simmers, cook pasta according to package directions in salted boiling water. Drain and reserve 1/2 cup pasta water.
- 12
Prepare the crispy pita topping: Cut the pita bread into small pieces. Heat 2 tablespoons butter with 1.5 tablespoons olive oil in a small skillet over medium heat. Add pita pieces and toast for 3-4 minutes, stirring frequently, until golden and crispy. Season with salt and the remaining 1 tablespoon zaatar. Set aside.
- 13
Slice the cooked chicken breasts diagonally into strips.
- 14
Add cooked pasta to the tahini-cream sauce. Toss gently, adding reserved pasta water as needed to reach desired consistency (sauce should coat pasta lightly).
- 15
Divide pasta among serving bowls. Top each portion with sliced chicken breast.
- 16
Garnish with crispy zaatar pita crumbles, a dollop of Greek yogurt, fresh chopped lettuce, Parmesan cheese, and additional olives.
- 17
Serve immediately while warm, with extra lemon wedges on the side.
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