Chicken and Romanesco Pasta Bake
with courgette and Italian cheeseCalories
:
803 kcalProtein
:
62.4g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Protein Rich
Allergens:
- Wheat
- Cereals containing gluten
- Barley
- Milk
- Mustard
- Soya
- May contain traces of allergens
Rich, cheesy and savoury with a delicate, nutty crunch, this easy to prepare meal is going to be a hit for the whole house.
Ingredients
Serving amount
300 grams
Diced Irish Chicken Breast
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
1 unit(s)
Courgette
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
110 grams
Creme Fraiche
(Contains: Milk)
2 sachet(s)
Garlic & Herbs
600 grams
Romanesco
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3360 kJ
Energy (kcal)803 kcal
Fat21.3 g
of which saturates11.5 g
Carbohydrate89.1 g
of which sugars15.1 g
Dietary Fiber12.4 g
Protein62.4 g
Cholesterol7.2 mg
Salt2.5 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 your delivered box.
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove and discard the Romanesco stem, then cut the head into small florets.
- Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
2
- 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 some pasta water for later 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.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with half the garlic herb mix, salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins.
- Once cooked, remove the chicken from the pan and cover to keep warm. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Add the broccoli and courgette to the pan and cook for 2-3 mins.
- Add a splash of water and cover with a lid or some foil.
- Cook until the broccoli is tender, 4-5 mins.
5
- Return the chicken to the pan along with the creme fraiche, stock, remaining garlic herb mix and a splash of pasta water.
- Toss the sauce and pasta together and pour into an oven dish.
- Sprinkle over the grated Italian cheese and bake in the oven until it is piping hot and the cheese is melted, 4-5 mins.
6
- Divide the pasta bake between bowls.
