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Creole-inspired Chicken Rigatoni

Creole-inspired Chicken Rigatoni

with cheese and a hint of lemon
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
849 kcal
Protein
: 
61.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Garlic

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Vegetable Stock

1 unit(s)

Lemon

120 grams

Peas

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 pack(s)

Chopped Tomato with Onion & Garlic

300 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

to taste

Sugar

Energy (kJ)3552 kJ
Energy (kcal)849 kcal
Fat22.2 g
of which saturates11.7 g
Carbohydrate98.9 g
of which sugars19.5 g
Dietary Fiber7.3 g
Protein61.2 g
Cholesterol7.2 mg
Salt3.8 g
Trans Fat0.1 g
Potassium45 mg
Calcium8.5 mg
Iron0.2 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.
•Grater
•Colander

Cooking Steps

Cook 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, 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.

Make the Crumb
2
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the breadcrumbs. Season with salt and pepper.
  • Fry, stirring regularly, until lightly toasted, 3-4 mins.
  • Once cooked, transfer to a bowl and set aside. 

TIP: Watch them like a hawk as they can burn easily.

Fry the Chicken
3
  • Return the (now empty) pan to medium-high heat with a drizzle of oil.
  • Once hot, add the chicken. Season with salt and pepper.
  • Fry until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
Add the Flavour
4
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Add the garlic and Cajun spice mix to the pan.
  • Cook, stirring, until fragrant, 1 min.
  • Stir in the creme fraiche, stock, chopped tomatoes, ½ tsp sugar (per 2P) and 75ml water (per 2P).
  • Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
Finishing Touches
5
  • While the sauce simmers, quarter the lemon.
  • Once the sauce has thickened, stir in the peas, cheese and 1 tbsp butter (per 2P).
  • Cook until the butter has melted and the peas are piping hot, 1 min.
  • Season to taste with salt and pepper. Add a good squeeze of lemon juice.
  • Remove from the heat and carefully stir the cooked pasta into the sauce.

TIP: Loosen the sauce with a splash of water if required.

Serve and Enjoy
6
  • Share the creamy chicken and pea rigatoni between bowls.
  • Sprinkle the crispy crumb over the top.
  • Serve with any remaining lemon wedges alongside for squeezing over.
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