- Total Fat
- Total Carbohydrates
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
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.