Family Favourite Chicken & Creamy Courgette Pasta
For Adults: Add Chilli Flakes, Italian Style Cheese and Rocket
- Cereals containing gluten
- Wheat
- Milk
- Egg
- May contain traces of allergens
- Celery
- Soya
- Mustard
This recipe is perfect for families, with extra ingredients to elevate it for parents. Indulgent and speedy, this creamy pasta is loaded with plenty of veg alongside the chicken. Parents can add chilli flakes, cheese and rocket whilst the kids tuck in.
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Mustard)
30 grams
Tomato Puree
1 sachet(s)
Mixed Herbs
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
1 sachet(s)
Chilli Flakes
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the rigatoni.
b) Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces. Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Season the chicken with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
b) Once browned, lay the chicken onto a baking tray.
c) Roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, when boiling, add the rigatoni to the water and bring back to the boil.
b) Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan.
d) Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, clean out the (now empty) chicken pan and pop back on medium-high heat with a drizzle of oil.
b) When hot, add the courgette and stir-fry until browned on the outside and softened, 5-6 mins.
c) Once browned, reduce the heat and add the tomato puree, garlic and mixed herbs, fry for 30 secs.
d) Stir in the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
a) Bring the sauce to the boil, then lower the heat and simmer until thickened, 3-4 mins. Add a splash more water if needed.
b) Once thickened, remove from the heat. Season with salt and pepper, then stir in the cooked rigatoni.
c) When the chicken is cooked, transfer to a clean board, cover with foil and allow to rest for a couple of mins.
a) Share the creamy courgette rigatoni out between your serving bowls.
b) Thinly slice the chicken and lay it on top of the pasta.
Elevate me: Sprinkle the chilli flakes (add less if you'd prefer things milder) and Italian style cheese over the adult portions (and any kids' portions if they want them too), then top with the rocket.
