Chicken Rigatoni Al Forno
in tomato sauce with cheesy panko topping
Onions do more than add flavour - they bring vitamin C, B6, folate, and antioxidants to the table, making them a tasty way to boost your nutrient intake!
Allergens:
Gluten
•Tarwe
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Garlic
½ piece
Onion
½ piece
Bell pepper
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ pack
Chopped tomatoes with basil
50 g
Grated Gouda
(Contains: Melk (inclusief lactose))
25 g
Panko breadcrumbs
(Contains: Tarwe)
½ sachet(s)
Italian seasoning
100 g
Chicken thigh strips
Not included in your delivery
1 teaspoon
Balsamic vinegar
¼ piece
Low sodium chicken stock cube
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4041 kJ
Calories966 kcal
Fat35.1 g
Saturated Fat15.9 g
Carbohydrate108.6 g
Sugar21.5 g
Dietary Fiber14.1 g
Protein49.8 g
Salt3.7 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole
•Oven Dish
Cooking Steps
1
- Preheat the oven to 200°C and turn on the broiling function (see Tip).
- Boil plenty of salted water in a pot or saucepan for the rigatoni.
- Crush or mince the garlic. Chop the onion and dice the bell pepper.
- Boil the rigatoni for 13 - 15 minutes, then drain and set aside.
Tip: if you don't have this, preheat the oven to 220°C instead and bake the pasta on the top shelf later.
2
- Heat the olive oil in a deep frying pan over high heat.
- Fry the chicken thigh strips with the onion, bell pepper and garlic for 3 - 4 minutes.
- Add the Italian herbs, then crumble in the stock cube.
- Deglaze with the balsamic vinegar, then add the diced tomatoes. Allow to cook gently for 1 - 2 minutes.
3
- Stir the rigatoni and half of the cheese into the tomato sauce (see Tip).
- Season to taste with salt and pepper, then transfer to an oven dish.
- Scatter over the panko and the rest of the cheese, then bake in the oven for 5 minutes until golden-brown.
Health Tip: if you're watching your calorie and/or salt intake, skip the cheese in the tomato sauce and only scatter half of the cheese on top.
4
- Serve the chicken rigatoni al forno on plates.
- Take care, as the oven dish will be very hot.
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