Creamy Tomato, Chicken and Green Bean Rigatoni
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Creamy Tomato, Chicken and Green Bean Rigatoni

Creamy Tomato, Chicken and Green Bean Rigatoni

with Lemon Courgette Ribbon Salad

Get your greens in with our Creamy Tomato and Green Bean Rigatoni. A simple creamy sauce ties together the veg with pasta perfectly suited to carry all the sauce, whilst a zesty courgette salad gives freshness - delicious!

Family Friendly
Chef's Choice
Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

80 grams

Green Beans

125 grams

Baby Plum Tomatoes

1 unit(s)

Garlic Clove

1 unit(s)


180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 unit(s)


(May contain Celery)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

240 grams

Diced British Chicken Breast

Not included in your delivery

150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3588 kJ
Energy (kcal)858 kcal
Fat34.1 g
of which saturates19.7 g
Carbohydrate82.4 g
of which sugars13.4 g
Protein55.6 g
Salt1.92 g
Always refer to the product label for the most accurate ingredient and allergen information.



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

Trim the green beans, then cut into thirds. Halve the tomatoes.

Peel and grate the garlic (or use a garlic press). Halve the lemon.


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

Add the green beans to the same pan to cook for the final 4-6 mins.

Once cooked, drain the pasta and beans in a colander and pop back into the pan. Drizzle with oil and stir through to stop them sticking together.


While the pasta cooks, trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre. Pop the ribbons into a medium bowl and set aside.

In a small bowl, combine a squeeze of lemon juice with a drizzle of olive oil and season with salt and pepper. Mix together, then set the dressing aside for later.


Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken and cook until browned all over, 5-6 mins.

Stir in the garlic and cook for 1 min. Pour in the water for the sauce (see ingredients for amount) and vegetable stock paste, then simmer until reduced by a third, 5-6 mins.

Once reduced, add the tomatoes to the sauce. Cover with a lid or some foil and cook until the tomatoes have softened, 3-4 mins, then remove the lid. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.


Mix the creme fraiche into the veg, season with pepper, then bring to the boil.

Add the cooked pasta and beans to the sauce and stir through until well coated and piping hot, then remove from the heat. Add a splash of water if it's a little thick.

Stir in the hard Italian style cheese until melted.

Taste and season again with salt and pepper if needed, then share the creamy pasta between your bowls.


Just before you're ready to serve, pour the dressing over the courgette ribbons and toss to coat. 

Share the pasta between your bowls. Serve the courgette ribbons on top of the pasta or alongside if you'd prefer.



Step X MOD: If you’re adding chicken, … IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.