Creamy Zesty Chicken Rigatoni

Name: Creamy Zesty Chicken Rigatoni with Courgette
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 180 Rigatoni Pasta; 1 Courgette; 1 Flat Leaf Parsley; ½ Lemon; 1 Garlic Clove**; 260 Diced Chicken Thigh; 10 Chicken Stock Paste; 150 Creme Fraiche; 100 Water for the Sauce

with Courgette

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Tags:

Rapid

Allergens:

Cereals containing gluten

•Milk

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

Courgette

(May contain traces of: Celery)

Flat Leaf Parsley

Lemon

Garlic Clove**

260

Diced Chicken Thigh

Chicken Stock Paste

150

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)858 kcal

Energy (kJ)3589 kJ

Fat40.4 g

of which saturates20.9 g

Carbohydrate76.5 g

of which sugars14.8 g

Protein49.1 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Kettle

•Colander

•Zester

•Chopping Board

•Garlic Press

•Knife

•Spoon

•Grill Pan

•Small Bowl

•Measuring Cups

•Plate

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!