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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:
Milk
•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

(Contains: Milk)

260 grams

Diced Irish Chicken Breast

1 unit(s)

Bell Pepper

125 grams

Cherry Tomatoes

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

90 grams

Chorizo

(Contains: Milk)

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)3731 kJ
Energy (kcal)892 kcal
Fat36.6 g
of which saturates14.4 g
Carbohydrate81.6 g
of which sugars12.3 g
Dietary Fiber7.7 g
Protein58.1 g
Salt4.4 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 (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.

NOTE: Adding chicken? Fry for 8-10 mins, adding the chorizo for the final 3-4 mins of cooking time and remove from pan once cooked.

Fry the Veg
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.
Finish and Serve
4
  • Divide the pasta between bowls or deep plates.
  • Garnish with chorizo, cherry tomatoes and olives.
Meal right image

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