BBQ Baked Chicken Rigatoni
with melted mozzarella and warm baguette- Wheat
- Cereals containing gluten
- Milk
- Celery
- Mustard
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
1 unit(s)
Bell Pepper
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
2 unit(s)
Garlic
1 pack(s)
Passata
5 grams
Parsley
1 sachet(s)
Hello Muscat
(Contains: Celery)
2 unit(s)
Baguette
(Contains: Wheat, Cereals containing gluten May be present: Soya)
125 grams
Mozzarella
(Contains: Milk)
2 sachet(s)
BBQ Sauce
2 unit(s)
Paprika
(Contains: Mustard)
1 unit(s)
Onion
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
- Halve the pepper and discard the core and seeds. Chop into small 1cm chunks.
- Roughly chop the parsley (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the chicken, onion and pepper to the pan and fry until browned, stirring occasionally, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add garlic and paprika and cook for 1 min more.
- Add the passata, muscat and 1 tbsp water (per 2P) to the pan. Cook for 5-6 mins.
- Stir in the drained rigatoni and half the parsley and season to taste with salt and pepper.
- Pop the pasta into an appropriately sized oven dish.
- Drain and tear the mozzarella. Scatter it on top of the pasta.
- Sprinkle over the Italian cheese and drizzle with the BBQ sauce.
- Bake on the top shelf of the oven until the cheese has melted and the chicken is cooked, 6-8 mins.
- Meanwhile, pop the baguettes into the oven to warm through, 7-9 mins.
- Divide the chicken pasta bake between plates.
- Garnish with the remaining parsley.
- Plate the warmed baguette alongside.
