Looking for a tasty midweek dinner option? Try cooking up our Poppy Seeds and Chicken Pasta in just 20 minutes for a balanced and tasty dinnertime.
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.
Wholewheat Rigatoni(ContainsCereals containing Gluten)
Plain Flour(ContainsCereals containing Gluten)
Diced Chicken Breast
Red Bullet Chilli
Vegetable Stock Powder(ContainsCelery)
Reduced Fat Creme Fraiche(ContainsMilk)
Water for the Sauce
a) Pour the boiling water from your kettle and a pinch of salt into a large saucepan and bring back to the boil. b) Once boiling, add the wheat rigatoni to the boiling water and simmer until tender, 12 mins. In the last 1 minute of cooking, stir in the spinach to the boiling water to wilt for 1 minute. Drain the spinach and wheat pasta in a colander, put back in the pan and drizzle with oil to stop it sticking together.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. b) Put the flour in a bowl and add a pinch of salt and pepper. c) Add the chicken to the bowl and toss to coat. d) Once hot, add the chicken to the pan and stir-fry until golden all over, 5-7 mins.
a) Meanwhile, halve, peel and thinly slice the shallot. b) Peel and grate the garlic. c) Thinly slice the chilli.
a) Once browned, add the shallot to the chicken and stir fry until the shallot is softened, 2-3 mins. b) Add the garlic, a few slices of chilli and the poppy seeds and stir fry for 1 minute. c) Pour in the water (see ingredient list for amount) and the vegetable stock powder.
a) Bring the mixture to the boil, reduce the heat to medium and simmer until reduced slightly, 2-3 mins.Stir in the creme fraiche and bring to a simmer. IMPORTANT: The chicken is cooked when no longer pink in the middle. b) Add the drained wheat pasta and spinach to the pan with the sauce, or add the sauce to the wheat pasta pan - which ever is easiest. Toss together. Warm through for a minute, then remove from the heat.
a) Taste and add salt and pepper if you feel it needs it. b) Serve in bowls, sprinkle over as much of the remaining chilli as you fancy. Enjoy!