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INGREDIENTS

Chicken Rigatoni Bake with Garden Vegetables with

  • 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

Chicken Rigatoni Bake with Garden Vegetables with

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 INFORMATION

Chicken Rigatoni Bake with Garden Vegetables with

Source: https://www.maggime.com/en/recipes/chicken-rigatoni-bake-with-garden-vegetables/303

  • Energy 360 (Kcal)
  • Protein 26 (g)
REVIEWS

Chicken Rigatoni Bake with Garden Vegetables with

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