INGREDIENTS

Rigatoni with Grilled Chicken and Pepperoni with

  • For the pasta:
  • 0.5 kg Rigatoni noodles
  • 8 cups or 2 liters water
  • For the stuffing:
  • 3 tablespoons vegetable oil
  • 0.5 kg boneless and skinned chicken breasts
  • 1 cup or 100 g mushrooms
  • 100 g beef pepperoni
  • 0.5 cup or 50 g chopped spring onions
  • 1 can or 250 g canned sweetcorn, drained
  • 1 pinch of salt
  • 1 pinch ground black pepper to taste
  • For the béchamel sauce:
  • 4 cups or 1 litre milk
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 1 cup or 100 g grated Mozzarella cheese
NUTRITIONAL INFORMATION

Rigatoni with Grilled Chicken and Pepperoni with

Source: https://www.maggime.com/en/recipes/rigatoni-with-grilled-chicken-and-pepperoni/10053

  • Energy 784 (Kcal)
  • Protein 46 (g)
  • Carbohydrate 90 (g)
  • Total Fat 26 (g)
HOW TO PREPARE

Rigatoni with Grilled Chicken and Pepperoni with

1
Bring 2 liters of salty water to boil in a large saucepan and cook the pasta for 10 minutes, until it becomes “al-dente”. Remove pasta, wash on running cold water and set aside to drain.
2
Use 1 tablespoon of oil and grill or pan fry chicken breasts. Remove, cut the chicken breast lengthwise into long strips and set aside.
3
Heat the remaining oil in a frying pan, fry the mushrooms for 6 minutes. Remove and set aside.
4
In a saucepan, mix the milk with the MAGGI Secrets Béchamel Mix, bring to boil and cook for 2 minutes until sauce thickens.
5
In a bowl, mix the rigattoni pasta with the chicken pieces, mushrooms, pepperoni slices, spring onion, and sweet corn. Add salt and black pepper to taste.
6
In an oven tray, add the pasta mixture, pour the béchamel sauce, and cover with the cheese.
7
Cook the dish in oven, on 185°C for 20-25 minutes.
REVIEWS

Rigatoni with Grilled Chicken and Pepperoni with

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