Italian
Main course
Chicken Rigatoni Bake with Garden Vegetables
60Min
Easy
1 g
For the sauce:
1 tbsp
Olive oil
500 g
chicken breast, cut into 2 cm cubes
1 Medium
Onions, finely chopped
3 Cloves
Garlic, finely chopped
1 tbsp
Tomato Paste
1 cup
Hot Water
2 cubes
MAGGI® Chicken Bouillon
6 Mediums
Tomatoes, diced
1 tsp
dried oregano
1 g
For the pasta:
400 g
Rigatoni pasta
8 cups
Water
250 g
Mushrooms, chopped
1 cup
Green peas
4 Smalls
Zucchini, cut into cubes
2 Smalls
Carrots, baby, raw
1.5 cups
Emmental cheese
.
Nutrition Value
Information per serving
Instruction
60 Minutes
Step 1
Preheat oven to 180°C and position oven rack at mid-level.
Step 2
To make tomato sauce: heat olive oil and saute chicken until half cooked, add onions and cook until soft.
Step 3
Add garlic, and tomato paste and saute for an additional 1 min.
Step 4
Add hot water, MAGGI® Chicken Bouillon, tomatoes, rosemary and oregano and allow to simmer for 30 mins.
Step 5
Cook pasta in boiling water until aldente. Drain pasta, discard water, and return to empty pot.
Step 6
Pour chicken and tomato sauce over cooked pasta. Add cut mushrooms, peas, carrots and zucchinis and gently mix until all pasta is covered.
Step 7
Place coated pasta in a baking dish and sprinkle on top the Emmental cheese and bake in the oven for 20-30 mins or until the cheese is golden.
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