Lemon and Herb Chicken Thighs
with Creamy Roasted Garlic Rigatoni
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 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
3 unit(s)
British Chicken Thighs
1 sachet(s)
Lemon & Herb Seasoning
3 unit(s)
Garlic Clove
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Baby Spinach
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
c) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander with a drizzle of oil to stop sticking.
a) Meanwhile, rub a little oil on the chicken thighs, season with salt and pepper and sprinkle over half of the lemon and herb seasoning.
b) Once the oven is hot, lay the chicken thighs flat onto a baking tray. Roast on the middle shelf of your oven until browned and cooked through, 12-15 mins.
c) IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) In the meantime, pop the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
b) Roast the parcel on the chicken baking tray until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
a) While everything cooks, pop the now-empty pasta saucepan onto a low heat, and add the creme fraiche, chicken stock paste, hard Italian-style cheese, remaining lemon and herb seasoning and the water for the sauce (see pantry for amount). Cook and stir until the sauce is smooth, 3-4 mins.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Stir through the pasta and roasted garlic.
a) Slice the chicken into thin strips.
b) Taste and season the sauce with salt and pepper as needed.
c) TIP: Add a splash of water to loosen the sauce if it becomes too thick.
a) Share your creamy pasta between your bowls.
b) Top with your sliced chicken thighs.
Enjoy!
