Creamy Zesty Chicken Rigatoni
with Courgette
.
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.
Ingredients
180
Rigatoni Pasta
(Contains Cereals containing gluten)
1
Courgette
(May contain Celery)
1
Flat Leaf Parsley
½
Lemon
1
Garlic Clove
260
Diced Chicken Thigh
10
Chicken Stock Paste
150
Creme Fraiche
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil your kettle and pour the water into a large saucepan on high heat, with 1/2 tsp of salt. b) When boiling, stir in the rigatoni and cook for 12 mins. c) Drain in a colander, pop back in the pan, drizzle with a little oil and stir through to stop it sticking together. Leave to the side.
a) Meanwhile, trim the courgette, halve lengthways and slice into 1cm half moons. b) Roughly chop the parsley (stalks and all). c) Zest and halve the lemon, then peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on high heat. Add the chicken. Season with salt and pepper, cook until the chicken is browned, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. b) Add the courgette and cook until it starts to brown, 3-4 mins. c) Add the garlic and cook for another 1 min.
a) Reduce the heat and add the water (see ingredients for amount) and chicken stock paste to the pan. b) Stir in the crème fraîche, bring to a simmer and cook until the sauce has thickened slightly and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. c) Meanwhile, mix together the lemon zest and parsley in a small bowl.
a) Once the chicken is cooked, remove the pan with the sauce from the heat. b) Taste and season with salt and pepper if needed and add a splash of water if the sauce is a bit thick.
a) Stir the drained pasta into the sauce. b) Season with a squeeze of lemon juice to taste. c) Mix well, then serve in bowls topped with the lemon zest and parsley mix. Enjoy!
