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Italian Recipes

Speedy Chicken Rigatoni

Speedy Chicken Rigatoni

Speedy Chicken Rigatoni

with courgette and parsley

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Family Friendly

•Calorie Smart

•Protein Rich

Allergens:

Milk

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

110 grams

Creme Fraiche

(Contains: Milk)

5 grams

Parsley

260 grams

Diced Irish Chicken Breast

1 sachet(s)

Vegetable Stock

2 unit(s)

Garlic

½ unit(s)

Lemon

180 grams

Dried Rigatoni

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

1 unit(s)

Courgette

1 sachet(s)

Cracked Black Pepper

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2707 kJ

Energy (kcal)647 kcal

Fat17.6 g

of which saturates9.1 g

Carbohydrate76.1 g

of which sugars6.3 g

Dietary Fiber4.7 g

Protein48 g

Salt1.4 g

Potassium397.6 mg

Calcium34 mg

Iron0.5 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 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

Cook the Pasta

1

Boil a large pot of salted water for the rigatoni.
When boiling, add the rigatoni and bring back to the boil.
Cook until softened, 10-12 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.

Prep Your Veg

2

Meanwhile, trim the courgette, halve lengthways and slice into 1cm thick semicircles.
Roughly chop the parsley (stalks and all).
Zest half a lemon (per 2P). Cut into thick wedges.
Peel and grate the garlic (or use a garlic press).

Fry the Courgette

3

Place a large pan over high heat (without oil).
Once hot, fry the chicken and courgette until browned, 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 garlic and cook, stirring, until fragrant, 1 min.

Start the Sauce

4

Once the courgette has browned, reduce the heat.
Add creme fraiche, black pepper, 50ml water (per 2P) and stock to the pan.
Season with salt and pepper and stir to combine.
Bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.

Make the Garnish

5

Meanwhile, mix together the lemon zest and parsley in a small bowl.

Garnish and Serve

6

Toss the drained rigatoni through the sauce.
Season to taste with a squeeze of lemon juice, salt and pepper.
Divide the chicken pasta between bowls.
Garnish with the lemon and parsley topping.
Serve any remaining lemon wedges on the side for squeezing over.

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