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Roasted Garlic and Chicken Rigatoni

Roasted Garlic and Chicken Rigatoni

with Peppers, Spinach and Parmesan

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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!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

170 g

Rigatoni

(ContainsWheat/Blé)

398 mL

Crushed Tomatoes

9 g

Garlic

1 tbsp

Italian Seasoning

113 g

Baby Spinach

160 g

Sweet Bell Pepper

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate77 g
Sugar13 g
Dietary Fiber6 g
Protein51 g
Cholesterol175 mg
Sodium940 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Measuring Cups
Measuring Spoons
Paper Towel
Baking Sheet
Aluminum Foil
Medium Pot
Potato Masher
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.**

4

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.

5

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.

6

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.