Chorizo and Olive Rigatoni with Irish Chicken
with bell pepper and cherry tomatoesCalories
:
886 kcalProtein
:
58.3g proteinTotal
:
15 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Barley
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
90 grams
Chorizo
(Contains: Milk)
1 sachet(s)
Sun Dried Tomato Paste
2 unit(s)
Garlic
1 unit(s)
Bell Pepper
250 grams
Cherry Tomatoes
2 sachet(s)
Paprika
(Contains: Mustard)
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
30 grams
Olives
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3708 kJ
Energy (kcal)886 kcal
Fat35.4 g
of which saturates14.4 g
Carbohydrate81.3 g
of which sugars12.5 g
Dietary Fiber9 g
Protein58.3 g
Cholesterol0 mg
Salt10.24 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
•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, fry the chicken, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the chorizo for the final 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, stock, creme fraiche and sun dried tomato paste and fry for 2 mins more.
- Stir through the pasta and allow to warm through.
4
- Divide the pasta between bowls or deep plates.
- Garnish with chorizo, chicken, cherry tomatoes and olives.
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