RIGATONI WITH CHICKEN

AND PESTO GENOVESE

  • 681.4
    Calories
  • 25.6g
    Total Fat
  • 46.1g
    Protein
  • 63.8g
    Total Carbohydrates
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Ingredients

Ingredients for 4 people
  • 400g Barilla Rigatoni pasta

  • 1 jar Barilla Pesto Genovese

  • 400g cooked chicken breast, torn into large pieces

  • 100g baby spinach

  • 40g Parmigano Reggiano, finely grated, plus extra to serve 




Instructions

  1. 1 TO START
    Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt, we recommend 7 grams per litre of water.
  2. 2 COOK THE PASTA
    Drop the Barilla Rigatoni into the water and stir. Cook according to the instructions on the pack.
  3. 3 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. 


  4. 4 ADD THE CHICKEN

    Add the chicken, baby spinach and Parmigiano Reggiano. Gently toss to combine.


  5. 5 SERVE

    Serve with Parmigiano Reggiano and a drizzle of Extra Virgin Olive Oil. 



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