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Mediterranean Recipes

Chorizo, Chicken and Olive Rigatoni

Chorizo, Chicken and Olive Rigatoni

Chorizo, Chicken and Olive Rigatoni

with bell pepper and cherry tomatoes

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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

Allergens:

Wheat

•Milk

•Mustard

•Barley

The quantities provided above are averages only.

Total15 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

90 grams

Chorizo

1 sachet(s)

Sun Dried Tomato Paste

2 unit(s)

Garlic

1 unit(s)

Bell Pepper

125 grams

Cherry Tomatoes

2 sachet(s)

Paprika

65 grams

Creme Fraiche

1 sachet(s)

Chicken Stock

1 sachet(s)

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)3476 kJ

Energy (kcal)831 kcal

Fat30.6 g

of which saturates11.3 g

Carbohydrate80.8 g

of which sugars12.8 g

Dietary Fiber3.7 g

Protein57.4 g

Salt4.5 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

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.

Fry the Chorizo

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.

NOTE: If you've chosen to add chicken, fry for 8-10 mins, add the chorizo for the final 3-4 mins of cooking time and remove from pan once cooked.

Prep the Veg

3

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

4

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 and sun dried tomato paste and fry for 2 mins more.

Make the Sauce

5

Mix the creme fraiche, stock and a splash of cooking water into the pasta.
Season with salt and pepper.

Finish and Serve

6

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

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