Skip to main content

Ingredients 19 items

  • For Sauce:
  • 1 tablespoon Olive oil
  • 500 g skinned chicken breast fillet
  • 1 medium Onion
  • 3 cloves Garlic
  • 1 tablespoon Tomato paste
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 6 medium Tomatoes
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • For Pasta:
  • 1 packet Rigatoni, dried
  • 8 cups Water
  • 250 g white mushrooms
  • 1 cup frozen green peas
  • 4 small baby zucchini
  • 2 small Carrots
  • 1.5 cups Emmental cheese

How to prepare

  1. Preheat oven to 180 degrees C and place oven rack to middle position.
  2. To make Tomato Sauce: Heat Olive Oil and Sauté Chicken until half cooked, add Onions and cook until soft.
  3. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
  4. Add Hot Water, MAGGI Chicken Stock, Tomatoes, Rosemary and Oregano and allow to simmer for 30 minutes.
  5. Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
  6. Pour Chicken and Tomatoes Sauce over cooked pasta, add cut Mushrooms, Peas, carrots and Zucchinis and gently mix until all pasta is covered.
  7. 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.

Nutritional informations

Discover other recipes

Eggplant Fatteh with Meat and Keshk

Eggplant Fatteh with Meat and Keshk

The Ultimate Fudge

The Ultimate Fudge


Lamb Salona

Chat with us