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Chicken Rigatoni

Chicken Rigatoni

with Mushrooms, Spinach and Red Wine

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A simple pasta meal that’s easy enough for busy weeknights, yet elegant enough to serve to guests. Our chicken rigatoni is made with mushroom, spinach and a red wine sauce for an extra depth of flavour and complexity. Perfect!

Allergens:Cereals containing GlutenCelerySulphitesMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Wholewheat Rigatoni

(ContainsCereals containing Gluten)

1 bag(s)

Baby Spinach

280 grams

Diced Chicken Thigh

1 punnet(s)

Sliced Mushrooms

1 unit(s)


½ pot(s)

Dried Thyme

1 pot(s)

Red Wine Jus Paste

(ContainsCelery, Sulphites)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3163 kJ
Energy (kcal)756 kcal
Fat19.0 g
of which saturates7.0 g
Carbohydrate81 g
of which sugars6.0 g
Protein64 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Heat a large, deep frying on medium high heat with a drizzle of oil. Add the chicken, fry until golden, 5-6 mins. Tip: Do this in batches if necessary


Meanwhile, pour the boiling water into a large saucepan with a pinch of salt. Once boiling, add the pasta and cook until tender, 12 mins.


Once the chicken has browned, add the mushrooms to the pan. Season with salt and pepper. Fry until golden, 3-4 mins. Stir occasionally. Meanwhile, peel and grate the garlic (or use a garlic press).


Stir in the garlic and thyme, cook for 1 minute more. When the pasta has cooked, add the spinach to the colander and drain the pasta on top. TIP: The pasta water will wilt the spinach in the colander. Drizzle the pasta with oil to stop them sticking together.


Reduce the heat slightly and stir in red wine jus and water (see ingredients for amount). Bring to the boil and simmer for 3-4 mins until thickened slightly and the chicken is cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle. Remove from the heat.


Add the pasta and spinach to the sauce and toss together. Stir in half the hard Italian cheese. Taste and add salt and pepper if you feel it needs it. Serve in bowls, sprinkle over the remaining cheese and enjoy!