- Total Fat
- Total Carbohydrates
Ingredients for 4 people
- 400g Barilla Rigatoni
- 1 jar Barilla Pesto Genovese
- 400g cooked chicken breast, torn into large pieces
- 100g baby spinach
- 40g Parmigiano Reggiano, finely grated (plus extra to serve)
TO STARTBring plenty of water to the boil in a large saucepan. Once boiling add rock salt, we recommend 7 grams per litre of water.
COOK THE PASTADrop the Barilla Rigatoni into the water and stir. Cook according to the instructions on the pack.
PREPARE THE PASTA
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.
ADD THE CHICKEN
Add the chicken, baby spinach and Parmigiano Reggiano. Gently toss to combine.
Serve with Parmigiano Reggiano and a drizzle of Extra Virgin Olive Oil.