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Creamy Lemony Roasted Broccoli and Chicken Breast Rigatoni
Creamy Lemony Roasted Broccoli and Chicken Breast Rigatoni

Creamy Lemony Roasted Broccoli and Chicken Breast Rigatoni

with Chilli, Lemon Zest and Garlic Crumb

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

Allergens:
Cereals containing gluten
Milk
Celery
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 30 minutes
DifficultyEasy

Ingredients

serving amount

200

Broccoli Florets

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

2

Garlic Clove**

1

Lemon

1

Chilli Flakes

25

Panko Breadcrumbs

(Contains: Cereals containing gluten)

150

Creme Fraiche

(Contains: Milk)

10

Vegetable Stock Paste

(Contains: Celery)

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

120

Peas

260

Diced British Chicken Breast

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)908 kcal
Energy (kJ)3798 kJ
Fat32.5 g
of which saturates18 g
Carbohydrate93.8 g
of which sugars12.6 g
Protein59.2 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Colander
Large Saucepan
Garlic Press
Pan
Zester

Instructions

Roast the Broccoli
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve any large broccoli florets and pop onto a baking tray with the diced chicken, (use another tray if necessary). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Drizzle with oil, season, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the top shelf until the chicken is slightly golden, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Cook the Rigatoni
2

In the meantime, bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

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

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

Zesty Crumb Time
3

While the pasta cooks, peel and grate the garlic (or use a garlic press). Zest and halve the lemon.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the lemon zest, chilli flakes (add less if you'd prefer things milder), breadcrumbs and half the garlic. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily.

Once cooked, transfer the zesty garlic crumb to a bowl and set aside.

Bring on the Creamy Sauce
4

Return the (now empty) frying pan to medium heat with a drizzle of oil. 

Add the remaining garlic and stir-fry for 30 secs. 

Stir in the creme fraiche, veg stock paste, water for the sauce (see pantry for amount) and season with salt and pepper. Simmer until thickened slightly, 2-3 mins. 

Mix It Up
5

Stir through the hard Italian style cheese, cooked pasta and peas. Simmer until piping hot, 1-2 mins.

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

Serve
6

Share the creamy pasta between your bowls and top with the roasted broccoli.

Finish by sprinkling over the zesty garlic crumb.

Enjoy! 

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