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Italian Recipes

Chicken and Mozzarella Rigatoni

Chicken and Mozzarella Rigatoni

Chicken and Mozzarella Rigatoni

with parsley and wilted spinach

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A recipe conveniently customised just to your liking.

Tags:

Protein Rich

•Family Friendly

•Quick

Allergens:

Milk

•Sulphites

•Barley

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

125 grams

Mozzarella

(Contains: Milk)

60 grams

Baby Spinach

5 grams

Parsley

260 grams

Diced Irish Chicken Breast

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Dried Chilli Flakes

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

Not included in your delivery

½ tsp

Sugar

to taste

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)3012 kJ

Energy (kcal)720 kcal

Fat16.6 g

of which saturates9.3 g

Carbohydrate81.7 g

of which sugars14.8 g

Dietary Fiber6.2 g

Protein58.7 g

Salt2.6 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Colander

Cooking steps

Make the Pasta

1

Boil a pot of salted water for the rigatoni.
When boiling, add the pasta and cook until softened, 10-12 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.

Simmer the Sauce

2

Meanwhile, place a pan over medium-high heat with a drizzle of oil.
Once hot, fry the chicken until browned, 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.
Pour in the chopped tomatoes, stock, Cajun spice, chilli flakes (use less if you don't like spice) and ½ tsp sugar (per 2P).
Bring to the boil then reduce the heat and simmer until thickened, 5-6 mins.
Roughly chop the parsley, stalks and all.

Wilt the Spinach

3

Once the sauce has reduced, stir in the spinach a handful at a time, until wilted, 1-2 mins.
Drain the mozzarella and tear into chunks.
Add the pasta, a knob of butter and half the mozzarella. Stir to combine and warm through, 1 min.
Taste and season with salt, pepper and sugar if needed.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Garnish and Serve

4

Divide the pasta between plates.
Top with remaining mozzarella, cracking some pepper over the top.
Finish with a sprinkling of chopped parsley.

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