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!
Diced Chicken Thigh
Red Wine Jus Paste(ContainsCelery, Sulphites)
Hard Cheese (Italian Style)(ContainsMilk)
Water for the Sauce
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!