Penne arrabiata with bacon
Easy
Serve hot
Fried chicken burger (spicy or mild)
Easy
Serve hot
Print recipe
Ingredients
- Bandido sauce (ref. H17)(spicy version) or Premium Cheddar sauce (ref. H35) - 40 gr
- Arrabiata (ref. H10) - 15 gr
- Breaded chicken tenders - 2 pcs.
- Iceberg salad (finely chopped) - 10 gr
- Tomato (sliced) - 2 slices
- White onion rings - 2 rings
- Potato wedges (frozen) - 150 gr
- Burger bun - 1 pc.
- Mixed salad (garnish)
- Jalapenos in brine (only for the spicy version) - 3 slices
Preparation
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Gluten free
Ingredients
- Bandido sauce (ref. H17)(spicy version) or Premium Cheddar sauce (ref. H35) - 40 gr
- Arrabiata (ref. H10) - 15 gr
- Breaded chicken tenders - 2 pcs.
- Iceberg salad (finely chopped) - 10 gr
- Tomato (sliced) - 2 slices
- White onion rings - 2 rings
- Potato wedges (frozen) - 150 gr
- Burger bun - 1 pc.
- Mixed salad (garnish)
- Jalapenos in brine (only for the spicy version) - 3 slices
Fried chicken burger (spicy or mild)
Preparation
Bake the potato wedges in the oven and heat the sauce of your choice following the instructions on the packaging.
Fry the breaded chicken tenders. Toast the hamburger bun. Spread half of the Bandido sauce on the toasted sides of the bun.
Assemble the burger bottom up: bun, iceberg, tomato, onion, jalapenos, tenders, remaining Bandido sauce and finish with the upper part of the bun.
Carefully arrange the burger on a wooden serving plate with the potatoes and serve with a mixed salad and Arrabiata sauce (to replace the ketchup).