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Chicken Rigatoni Bake with Garden Vegetables
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Room for Balance Improvement (0 - 44)
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Great Balance (70 - 100)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
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Protein
24.3g / 28%
Carbohydrates
45.6g / 54%
Fats
6.9g / 18%
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

  • Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
  • Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients?
  • Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! You don't need anything extra!
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Chicken Rigatoni Bake with Garden Vegetables

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Chicken Rigatoni Bake with Garden Vegetables
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Italian Main course

Chicken Rigatoni Bake with Garden Vegetables

0
60Min
Easy

Ingredients

-
9 Servings
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This dish has been optimized for 9 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

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
carrot
1.5  cups
Emmental cheese
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Nutrition Value

Energy
342.08 kcal
Protein
24.3 g
Carbohydrates
45.56 g
Fats
6.91 g
Information per serving
Lets Cook

Instruction

60 Minutes
Step 1
1 Min
Preheat oven to 180°C and position oven rack at mid-level.
Step 2
1 Min
To make tomato sauce: heat olive oil and saute chicken until half cooked, add onions and cook until soft.
Step 3
1 Min
Add garlic, and tomato paste and saute for an additional 1 min.
Step 4
1 Min
Add hot water, MAGGI® Chicken Bouillon, tomatoes, rosemary and oregano and allow to simmer for 30 mins.
Step 5
1 Min
Cook pasta in boiling water until aldente. Drain pasta, discard water, and return to empty pot.
Step 6
1 Min
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
1 Min
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.
Chicken Rigatoni Bake with Garden Vegetables

Step 1 of 7

Preheat oven to 180°C and position oven rack at mid-level.

Chicken Rigatoni Bake with Garden Vegetables

Step 2 of 7

To make tomato sauce: heat olive oil and saute chicken until half cooked, add onions and cook until soft.

Chicken Rigatoni Bake with Garden Vegetables

Step 3 of 7

Add garlic, and tomato paste and saute for an additional 1 min.

Chicken Rigatoni Bake with Garden Vegetables

Step 4 of 7

Add hot water, MAGGI® Chicken Bouillon, tomatoes, rosemary and oregano and allow to simmer for 30 mins.

Chicken Rigatoni Bake with Garden Vegetables

Step 5 of 7

Cook pasta in boiling water until aldente. Drain pasta, discard water, and return to empty pot.

Chicken Rigatoni Bake with Garden Vegetables

Step 6 of 7

Pour chicken and tomato sauce over cooked pasta. Add cut mushrooms, peas, carrots and zucchinis and gently mix until all pasta is covered.

Chicken Rigatoni Bake with Garden Vegetables

Step 7 of 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.

Recipe PDF
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