Tuscan Style Chicken and Sun-Dried Tomato Rigatoni
with Basil and Cheese
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)
2 unit(s)
Garlic Clove
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Dried Basil
240 grams
Diced British Chicken Thigh
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
25 grams
Sun-Dried Tomato Paste
40 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
½ tbsp
Oil for the Breadcrumbs
Nutritional information
Utensils
Instructions
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.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a large frying pan on medium-high heat (no oil). Meanwhile, in a small bowl mix together the panko breadcrumbs, half of the dried basil, garlic and oil for the breadcrumbs (see pantry for amount). Season with salt and pepper.
c) Once the pan is hot, fry the breadcrumbs until they become golden and toasted, 2-3 mins. Once cooked, remove from the pan and set aside. Wipe the pan clean.
a) In the now empty frying pan, heat a drizzle of oil. Once the oil is hot, add the diced chicken thigh and season with salt and pepper.
b) Fry until golden brown on the outside and cooked through, 8-10 mins, stirring occasionally.
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) Add the remaining garlic and cook for 1 min.
b) Stir through the creme fraiche, chicken stock paste, hard Italian cheese, sun-dried tomato paste, remaining dried basil, and the water for the sauce (see pantry for amount).
c) Simmer until slightly thickened, 2-3 mins.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir the pasta through the sauce.
a) Share your pasta between your serving bowls.
b) Top with your breadcrumbs.
Enjoy!
