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Preheat oven to 180 degrees C and place oven rack to middle position.
To make Tomato Sauce: Heat Olive Oil and Sauté Chicken until half cooked, add Onions and cook until soft.
Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
Add Hot Water, MAGGI Chicken Stock, Tomatoes, Rosemary and Oregano and allow to simmer for 30 minutes.
Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
Pour Chicken and Tomatoes Sauce over cooked pasta, add cut Mushrooms, Peas, carrots and Zucchinis and gently mix until all pasta is covered.
Place coated pasta in a baking dish and sprinkle on top the Ementel Cheese and bake in the oven for 20-30 minutes or until the cheese is golden.
Per Portion of 300g
Recipe Chicken Rigatoni Bake with Garden Vegetables | Nestlé Family ME
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