Barilla
RIGATONI WITH CHICKEN
AND PESTO GENOVESE
- Prep
- Cook
- Skill
- Beginner
- 681.4
- Calories
- 25.6g
- Total Fat
- 46.1g
- Protein
- 63.8g
- Total Carbohydrates
Ingredients
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)
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Instructions
-
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. -
COOK THE PASTA
Drop 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
Serve with Parmigiano Reggiano and a drizzle of Extra Virgin Olive Oil.
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