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Lemon Chicken and Pea Rigatoni
Lemon Chicken and Pea Rigatoni

Lemon Chicken and Pea Rigatoni

with Creme Fraiche

Get 50% off 1st box + free dessert for life!

This Lemon Chicken and Pea Rigatoni is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
•High Protein
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.

Total30 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove**

½ unit(s)

Lemon

260 grams

Diced British Chicken Breast

10 grams

Chicken Stock Paste

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

120 grams

Peas

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)775 kcal
Energy (kJ)3241 kJ
Fat28.4 g
of which saturates16 g
Carbohydrate79.6 g
of which sugars10.2 g
Dietary Fibre7.2 g
Protein49.8 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Garlic Press
•Large Saucepan
•Pan
•Colander

Instructions

Get Prepped
1

Bring a large saucepan of water with 1/2 tsp salt to the boil for the pasta.

Peel and grate the garlic (or use a garlic press).

Zest and halve the lemon (see ingredients for amount).

Cook the Chicken
2

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the diced chicken to the pan and season with salt and pepper.

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Sauce Things Up
3

Once the chicken is browned, lower the heat to medium and add the garlic. Cook for 1 min more.

Pour in the water for the sauce (see pantry for amount) and chicken stock paste. Stir together well, then bring to the boil.

Reduce the heat to low and simmer until the sauce is reduced by half, 8-10 mins.

Cook the Pasta
4

Meanwhile, add the rigatoni to your pan of boiling water and bring back to the boil.

Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Combine and Stir
5

Once the sauce has reduced and the chicken is cooked, stir through the peas and creme fraiche. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add a squeeze of lemon juice, then add the cooked rigatoni and stir together to combine.

Taste and season with salt, pepper and more lemon juice if needed.

Serve Up
6

Share your lemon chicken pasta between your bowls and sprinkle over the lemon zest.

Grind over a little more pepper if you'd like to finish.

Enjoy!

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Explore Similar Recipes

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