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Mediterranean Recipes

Chicken and Olive Rigatoni

Chicken and Olive Rigatoni

Chicken and Olive Rigatoni

with bell pepper and cherry tomatoes

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

•Protein Rich

•Quick

Allergens:

Barley

•Wheat

•Mustard

•Cereals containing gluten

The quantities provided above are averages only.

Total15 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

110 grams

Creme Fraiche

260 grams

Diced Irish Chicken Breast

1 unit(s)

Bell Pepper

125 grams

Cherry Tomatoes

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

2 sachet(s)

Paprika

(Contains: Mustard)

2 unit(s)

Garlic

1 sachet(s)

Olives

180 grams

Dried Rigatoni

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

1 sachet(s)

Sun Dried Tomato Paste

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 saturates10.2 g

Carbohydrate79.8 g

of which sugars11.8 g

Dietary Fiber7.7 g

Protein47.9 g

Salt3.1 g

Potassium483.5 mg

Calcium16 mg

Iron0.6 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

Make the Pasta

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.

Prep the Veg

2

Place a large pan over medium-high heat with a drizzle of oil.
Once the pan is hot, add the chicken and fry until cooked through, 8-10 mins.
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.

Fry the Veg

3

Add the garlic and bell pepper to the pan and fry for 2-3 mins.
Add paprika, stock, creme fraiche and sun dried tomato paste and fry for 2 mins more.
Stir through the pasta and allow to warm through.

Finish and Serve

4

Divide the pasta between bowls or deep plates.
Garnish with cherry tomatoes and olives.

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