Creamy Chicken Rigatoni
with sundried tomatoes & Parmigiano Reggiano- Ei
- Tarwe
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Rigatoni is derived from the Italian word "rigato", which means "striped"!
Ingredients
½ piece
Garlic
½ piece
Red onion
½ piece
Bell pepper
30 g
Sundried tomatoes
1 piece
Chicken breast
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
125 g
Fresh rigatoni
(Contains: Ei, Tarwe)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
100 g
Spinach
Not included in your delivery
1 tablespoon
Flour
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of salted water in a pot or saucepan for the pasta. Chop the onion and crush or mince the garlic. Dice the bell pepper and chop the sundried tomatoes.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
Transfer the flour to a deep plate, season with salt and pepper and then coat the chicken in the flour. Heat a clean frying pan over high heat and toast the pumpkin seeds for 1 - 2 minutes until they start to pop, then remove from the pan and set aside. Melt a knob of butter in the same pan and fry the chicken for 3 - 4 minutes per side or until done. Turn off the heat and set the chicken aside, covered.
Boil the pasta for 4 - 6 minutes, then reserve some of the pasta water before draining. Cover the pan so as to keep warm and then set aside.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic, onion and bell pepper for 2 - 3 minutes. Stir in the Sicilian spices and the sundried tomatoes and then fry for 1 more minute.
Stir the cream into the vegetables, mix well and allow to reduce for 2 minutes. In the meantime, grate the Parmigiano Reggiano. Stir the spinach into the vegetables and allow to wilt and reduce. Lower the heat, then transfer the pasta to the sauce along with two thirds of the Parmigiano Reggiano and mix well to combine. Add a splash of pasta water as necessary if the sauce is too thick. Season to taste with salt and pepper.
Slice the chicken if preferred. Serve the pasta on deep plates and top with the chicken. Garnish with the pumpkin seeds and the rest of the Parmigiano Reggiano.
