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Italian Recipes

Chicken Pesto Rigatoni Pasta Salad

Chicken Pesto Rigatoni Pasta Salad

Chicken Pesto Rigatoni Pasta Salad

Serves 2 | with Baby Plum Tomatoes and Wild Rocket

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Made with cooked chicken slices, this rigatoni pesto pasta salad is simple and easy to prepare but oh so tasty!

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 10 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

1 pack(s)

Cooked British Chicken Slices

125 grams

Baby Plum Tomatoes

64 grams

Pesto

(Contains: Milk)

40 grams

Wild Rocket

15 grams

Pumpkin Seeds

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information

Energy (kJ)2721 kJ

Energy (kcal)650 kcal

Fat23.5 g

of which saturates4.9 g

Carbohydrate71.1 g

of which sugars5.2 g

Protein36.2 g

Salt2.1 g

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

Utensils

•Colander

•Large Saucepan

•Bowl

Instructions

Boil the Rigatoni

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together, then set aside to cool, 5-10 mins.

Let's Prep

2

a) Meanwhile, chop the cooked chicken slices into bite-sized pieces.

b) Halve the baby plum tomatoes.

c) Add the chicken and tomatoes to a large bowl and season with salt and pepper.

Finish and Serve

3

a) Add the fresh pesto, cooled rigatoni, rocket and olive oil (see pantry for amount) to the bowl. Toss to coat.

b) Divide between 2 serving bowls and scatter over the pumpkin seeds to finish.

Enjoy!

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