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Speedy Pepper and Harissa Rigatoni with Diced Irish Chicken

Speedy Pepper and Harissa Rigatoni with Diced Irish Chicken

with spicy pangrattato
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
1065 kcal
Protein
: 
64.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

1 unit(s)

Bell Pepper

1 sachet(s)

Vegetable Stock

125 grams

Mozzarella

(Contains: Milk)

180 grams

Dried Rigatoni

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

110 grams

Creme Fraiche

(Contains: Milk)

1 pack(s)

Passata

125 grams

Cherry Tomatoes

1 sachet(s)

Harissa Paste

1 unit(s)

Onion

1 sachet(s)

Harissa Spice Mix

1 sachet(s)

Honey

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

300 grams

Diced Irish Chicken Breast

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

to taste

Butter

Energy (kJ)4457 kJ
Energy (kcal)1065 kcal
Fat37.8 g
of which saturates18.4 g
Carbohydrate110.2 g
of which sugars30.1 g
Dietary Fiber11.1 g
Protein64.9 g
Salt4 g
Potassium461.9 mg
Calcium30 mg
Iron0.9 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.
•Pan with Lid
•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, 10-2 mins.
  • Once cooked, reserve a cup of the cooking water 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.

Get Prepped
2
  • Halve, peel and thinly slice the onion.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Halve the cherry tomatoes.
Make the Pangrattato
3
  • Place a pan over medium-high heat with a drizzle of oil. 
  • When hot, add the breadcrumbs and half the harissa spice mix.
  • Fry until crispy, 2-3 mins. Season to taste with salt and pepper.
  • Remove from the pan and set aside.
Soften the Veg
4
  • Wipe and return the pan to medium-high heat with another drizzle of oil. 
  • Once hot, fry the chicken until browned, 5-6 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 and bell pepper and fry until softened, stirring occasionally, 4-5 mins.
  • Season with salt and pepper.
  • Add the cherry tomatoes and cook until softened, another 4-5 mins. 
Simmer the Sauce
5
  • Add the passata, creme fraiche, stock, ½ tsp sugar (per 2P), 50ml pasta water (per 2P) and remaining harissa spice mix.
  • Cover and simmer for 4-5 mins.
  • Stir through the harissa paste, honey and a knob of butter. Add a splash of water if the sauce is too thick.
  • Mix in the cooked and drained pasta.
  • Season to taste with salt, pepper and sugar.
Finish and Serve
6
  • Divide the spicy chicken and bell pepper pasta between bowls.
  • Drain and tear the mozzarella, then scatter it over the top.
  • Top with the crunchy flavoured breadcrumbs. 
Meal right image

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