Creamy Chicken Pasta
with bell pepper and sun-dried tomatoes
Tags:
Quick
Allergens:
Wheat
•Milk
•Barley
Total Time15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Chicken Breast
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
50 grams
Grated Cheese
(Contains Milk)
1 sachet(s)
Sun Dried Tomato Paste
½ sachet(s)
Italian Herbs
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 unit(s)
Onion
1 unit(s)
Courgette
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3665 kJ
Energy (kcal)876 kcal
Fat38.2 g
of which saturates16.9 g
Carbohydrate81.2 g
of which sugars9.5 g
Dietary Fiber0.5 g
Protein56.1 g
Cholesterol0 mg
Salt1.65 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
•Pot with Lid
•Pan
Instructions
1
- Bring a large pan of water to the boil for the pasta.
- Cut the onion into half rings and press or finely chop the garlic. Half the courgette lengthwise and cut into thin halfrounds.
- Boil the pasta for 10-12 minutes. Then drain and let it steam.
2
- Heat 1 tbsp oil (double for 4p) in a sauté pan over medium heat.
- Fry the onion for 1-2 minutes.
- Add the garlic and chicken and fry for 4 minutes.
- Add the courgette, sun-dried tomatoes paste and Italian herbs and fry for another 3 - 4 minutes.
3
- Add the creme fraiche to the saucepan and add the stock.
- Let the sauce simmer for 2 minutes while stirring (see Tip).
- Add the pasta and heat for another minute. Season with salt and pepper.
4
- Divide the pasta and vegetables over deep plates.
- Garnish with the grated cheese.
