Roasted Garlic and Chicken Rigatoni
with Peppers, Spinach and Parmesan
This rich and sumptuous pasta dish owes its depth of flavour to a combination of crushed tomatoes, roasted garlic and Italian seasoning. For good measure, we've added chicken, peppers and spinach to lift this home-style rigatoni to brand new heights!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Leg (Boneless)
170 g
Rigatoni
(Contains Wheat)
398 mL
Crushed Tomatoes
9 g
Garlic
1 tbsp
Italian Seasoning
113 g
Baby Spinach
160 g
Sweet Bell Pepper
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the pasta to same pot.
Core, then cut the pepper into 1/2-inch pieces. Pat the chicken dry with paper towels, then cut into 1-inch pieces. Sprinkle half the Italian Seasoning over the chicken. Season with salt and pepper.
Toss peppers with 1/2 tbsp oil (dbl for 4 ppl) on one side of a foil-lined baking sheet. Season with salt and pepper. Place unpeeled garlic cloves on the baking sheet. Toss the chicken with 1/2 tbsp oil (dbl for 4 ppl) and arrange on the other side of the baking sheet. Roast, in the middle of the oven, until peppers are tender and chicken is cooked through, 10-12 min.**
While the chicken roasts, heat a medium pot over medium heat. When hot, add the crushed tomatoes and remaining Italian seasoning. Simmer, stirring occasionally, until slightly reduced, 6-7 min. While the sauce simmers, roughly chop the spinach.
When the garlic is tender and fragrant, carefully use the back of a butter knife to squeeze the cloves from the garlic peel. Add the garlic to the tomato sauce. Using a potato masher, gently mash the garlic into the sauce.
Add the roasted chicken, peppers, garlic-tomato sauce, spinach and 1 tbsp butter (dbl for 4 ppl) to the large pot with the rigatoni. Stir until combined and spinach is wilted, 1-2 min. Season with salt and pepper. Divide between bowls and sprinkle over the Parmesan cheese.
