Puttanesca Style Chicken Breast Rigatoni
with Tenderstem®, Capers, Olives and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Puttanesca Style Chicken Breast Rigatoni in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
150 grams
Tenderstem Broccoli
3 unit(s)
Garlic Clove
30 grams
Olives
15 grams
Capers
1 pinch
Chilli Flakes
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
260 grams
Diced British Chicken Breast
Not included in your delivery
100 milliliter(s)
Water
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the rigatoni 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 from sticking together.
a) Meanwhile, halve any thick broccoli stems lengthways.
b) When there are 5 mins left of pasta cooking time remaining, add the broccoli to the pan and cook for the remaining time.
c) While the pasta cooks, peel and grate the garlic (or use a garlic press).
d) Roughly chop both the olives and capers.
a) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Stir-fry the garlic and chilli flakes (add less if you'd prefer things milder), until fragrant, 30 secs.
d) Stir the passata, veg stock paste, olives, capers, sugar and water for the sauce (see pantry for both amounts) into the pan. Simmer until thickened slightly, 3-4 mins.
a) Once the sauce has thickened, lower the heat to medium and stir through the sun-dried tomato paste. Cook for 1-2 mins.
b) Taste and season with salt, pepper, or a pinch of sugar if you feel it needs it. Add a splash of water if the sauce is a little too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) When the sauce is ready, add the cooked rigatoni, broccoli and half the hard Italian style cheese to the pan. Stir and toss well to combine.
a) Share your Puttanesca style pasta between your serving bowls.
b) Sprinkle over the remaining half Italian style cheese.
Enjoy!
