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Creamy Chicken Breast Rigatoni
Creamy Chicken Breast Rigatoni

Creamy Chicken Breast Rigatoni

with Garlicky Greens and Creme Fraiche

This Creamy Chicken Breast Rigatoni is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Gluten
Celery
Milk
Egg

The quantities provided above are averages only.

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 war 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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

2

Garlic Clove**

1

Courgette

(May contain traces of: Sellerie)

½

Lemon

180

Rigatoni Pasta

(Contains: Gluten)

100

Baby Spinach

10

Vegetable Stock Paste

(Contains: Celery)

150

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

260

Diced British Chicken Breast

Not included in your delivery

100

Reserved Pasta Water

Nutritional information

Energy (kJ)3538 kJ
Energy (kcal)846 kcal
Fat34 g
of which saturates19.6 g
Carbohydrate77.6 g
of which sugars10.2 g
Protein56.4 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Peeler
Large Saucepan
Colander
Bowl
Pan

Instructions

Prep Time
1

Put a large saucepan of water with 0.5 tsp salt on to boil for the pasta.

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.

Zest and halve the lemon.

Cook the Pasta
2

Once boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

When ready, reserve some of the pasta water (see pantry for amount), then drain in a colander.

Pop the pasta back into the pan, drizzle with oil and stir through to stop it sticking together.

Stir-Fry the Green Veg
3

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the courgette ribbons and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 min more.

Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Transfer everything to a large bowl and cover to keep warm.

Put your (now empty) frying pan back on medium heat with a drizzle of oil.

Make the Creamy Sauce
4

Once your pan is hot, add the diced chicken and shallot and cook, stirring occasionally, until softened, 4-5 mins. Stir in the veg stock paste and reserved pasta water, then simmer until reduced by half, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Mix in the creme fraiche and heat through until piping hot, then season with pepper. Stir through three quarters of the Italian style cheese.

Combine and Stir
5

Stir the cooked pasta through your creamy sauce along with half the cooked green veg. Add a splash of water if it's a little too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if needed.

Serve
6

Share the creamy pasta between your bowls and top with the remaining cooked green veg.

Finish with a sprinkle of the remaining hard Italian style cheese.

Enjoy!

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