Name: Creamy Lemon Chicken Pasta with pangrattato
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Dried Rigatoni; 260 grams Diced Irish Chicken Breast; 2 unit(s) Garlic; 1 sachet(s) Chicken Stock; 60 grams Baby Spinach; ½ unit(s) Lemon; 1 unit(s) Grated Italian Style Hard Cheese; 1 sachet(s) Dried Chilli Flakes; 1 pack(s) Breadcrumbs; 65 grams Creme Fraiche; 32 grams Cream Cheese; to taste Water; to taste Salt; to taste Oil; to taste Pepper

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Recipes

Italian Recipes

Creamy Lemon Chicken Pasta

with pangrattato

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Tags:

Family Friendly

•Protein Rich

•Quick

Allergens:

Wheat

•Barley

•Milk

•Cereals containing gluten

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains: Wheat May be present: Soya, Mustard)

260 grams

Diced Irish Chicken Breast

2 unit(s)

Garlic

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

60 grams

Baby Spinach

½ unit(s)

Lemon

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Dried Chilli Flakes

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

65 grams

Creme Fraiche

(Contains: Milk)

32 grams

Cream Cheese

(Contains: Milk May be present: Nuts)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)2928 kJ

Energy (kcal)700 kcal

Fat18.7 g

of which saturates10.9 g

Carbohydrate80.8 g

of which sugars6.1 g

Dietary Fiber3.8 g

Protein51.7 g

Cholesterol0 mg

Salt1.64 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

•Zester

•Grater

•Colander

Cooking Steps

Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, reserve some pasta cooking water and drain the pasta in a colander. Pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

Peel and grate the garlic (or use a garlic press).

Zest and juice half a lemon (per 2P).

Place a pan over medium-high heat with a drizzle of oil.Once oil is hot, add the chilli flakes (use less if you want less spice) , lemon zest and breadcrumbs. Season with salt and pepper.

Fry, stirring regularly until lightly toasted, 3-4 mins. Once cooked, transfer the toasted crumbs to a bowl. Set aside. TIP: Watch it like a hawk as they can burn easily.

Place the pan over medium-high heat with a drizzle of oil.

Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 6-8 mins.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Add the grated garlic, stock and spinach for 1-2 mins (add a splash of water if needed).

IMPORTANT:The chicken is cooked when no longer pink in the middle.

Stir through the drained pasta into the chicken.

Add the creme fraiche, cream cheese and Italian hard cheese into the pan and allow to warm through 1-2 mins. Add a splash of water, if required to loosen the sauce.

Season to taste with salt, pepper and lemon juice.

Divide the pasta between bowls. Top the adult plates with the flavoured pangrattato.