Chicken and Olive Rigatoni
with bell pepper and cherry tomatoes
Saltiness and smokiness are two standout flavours in this delicious pasta dish. Fresh veg and al dente rigatoni pair perfectly with black olives and chunks of chorizo.
Tags:
Family Friendly
•Quick
•Protein Rich
Allergens:
Hvede
•Senf
•Milk
•Gerste
The quantities provided above are averages only.
Total15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Rigatoni
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Sun Dried Tomato Paste
2 unit(s)
Garlic
1 unit(s)
Bell Pepper
125 grams
Cherry Tomatoes
2 sachet(s)
Paprika
110 grams
Creme Fraiche
1 sachet(s)
Chicken Stock
1 sachet(s)
Olives
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3087 kJ
Energy (kcal)738 kcal
Fat24.8 g
of which saturates10.1 g
Carbohydrate79.8 g
of which sugars11.7 g
Dietary Fiber7.7 g
Protein47.9 g
Salt3.1 g
Potassium356.9 mg
Calcium16 mg
Iron0.4 mg
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
•Grater
•Colander
Cooking Steps
1
- 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, 10-12 mins.
- Once cooked, reserve a cup of cooking water then 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.
2
- Place a large pan over medium-high heat (no oil).
- Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins. Remove from the pan and set aside.
- Peel and grate the garlic (or use a garlic press).
- Halve, deseed and slice the bell pepper into thin strips.
- Halve the cherry tomatoes. Roughly chop the olives.
3
- Return the empty pan to medium-high heat with a drizzle of oil.
- Add the garlic and bell pepper and fry for 2-3 mins.
- Add paprika, creme fraiche and sun dried tomato paste and fry for 2 mins more.
- Stir through the pasta and allow to warm through.
NOTE: Swapping to diced chicken? Add to the hot pan, season with salt and pepper and fry until browned, 5-6 mins, before adding the veg.
4
- Divide the pasta between bowls or deep plates.
- Garnish with chorizo, cherry tomatoes and olives.
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