BARILLA RIGATONI WITH CHICKEN AND PESTO ALLA GENOVESE
BARILLA RIGATONI WITH CHICKEN AND PESTO ALLA GENOVESE
17 minutes total
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for our Rigatoni with chicken and Pesto alla Genovese for a delicious meal!
Ingredients
Serves 4
| 400g | Barilla Rigatoni |
| 1 jar | Barilla Pesto alla Genovese |
| 400g cooked chicken breast, torn into large | pieces |
| 100g | baby spinach |
| 40g | Parmigiano Reggiano, finely grated (plus extra to serve) |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt, we recommend 7 grams per litre of water.
Step 2
Drop the Barilla Rigatoni into the water and stir. Cook according to the instructions on the pack.
Step 3
Drain the pasta, reserving 60ml of the cooking water. Return the pasta to the pan. Add the Pesto Genovese and reserved water and toss to combine.
Step 4
Add the chicken, baby spinach and Parmigiano Reggiano. Gently toss to combine.
Step 5
Serve with Parmigiano Reggiano and a drizzle of Extra Virgin Olive Oil.