Creamy Courgette and Garlic Rigatoni with Irish Chicken
with mozzarella and fresh parsleyCalories
:
870 kcalProtein
:
66.3g proteinTotal
:
35 minutesDifficulty
:
MediumFamily Friendly
Allergens:
- Milk
- Wheat
- Cereals containing gluten
- Sulphites
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Courgette
2 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
½ sachet(s)
Italian Herbs
65 grams
Creme Fraiche
(Contains: Milk)
125 grams
Mozzarella
(Contains: Milk)
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
5 grams
Parsley
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Onion
1 sachet(s)
Vegetable Stock
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3639 kJ
Energy (kcal)870 kcal
Fat25.2 g
of which saturates14.1 g
Carbohydrate93.1 g
of which sugars22.5 g
Dietary Fiber8.3 g
Protein66.3 g
Salt3.6 g
Potassium490.4 mg
Calcium54.5 mg
Iron1.3 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 your delivered box.
Utensils
•Grater
•Pan with Lid
•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, 12 mins.
- Once cooked, 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
- Trim the courgette, then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces. Roughly chop the parsley (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until cooked, 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 onion for the final 4-5 mins. Add the courgette and garlic and fry for 1 min.
3
- Add chopped tomatoes, stock, creme fraiche, balsamic vinegar, half the Italian herbs (per 2P) and ½ tsp sugar (per 2P).
- Cover and cook for 6-8 mins.
- Stir the drained pasta through the sauce.
- Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if it becomes too thick.
4
- Divide the pasta between bowls or deep plates.
- Drain and tear the mozzarella over the pasta.
- Finish with a dash of pepper.
- Garnish with the chopped parsley.
