HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Zesty Chicken Rigatoni
topBanner
Creamy Zesty Chicken Rigatoni

Creamy Zesty Chicken Rigatoni

with Courgette

Read more

.

Tags:Rapid
Allergens:Cereals containing glutenMilk

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.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 unit(s)

Courgette

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Lemon

1 unit(s)

Garlic Clove

280 grams

Diced Chicken Thigh

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3303 kJ
Energy (kcal)789 kcal
Fat37.0 g
of which saturates14.5 g
Carbohydrate76.5 g
of which sugars12.0 g
Protein45.4 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Colander
Kettle
Cutting board
Knife
Garlic Press
Zester
Frying Pan
Spoon
Small Bowl
Measuring Cups
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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).

3

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.

4

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.

5

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.

6

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!