Chicken Rigatoni Bake with Garden Vegetables
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Chicken Rigatoni Bake with Garden Vegetables
7 min
Easy
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18 7g / 18%
54 47.1g / 54%
28 24.8g / 28%

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.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

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Chicken Rigatoni Bake with Garden Vegetables

(0)
60 Min
Easy

Ingredients

9 Servings

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:

ingredient_quantity
recipe ingredient
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
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

Carbohydrates
47.12 g
Energy
350.53 kcal
Fats
7.07 g
Protein
24.88 g
Information per serving

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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