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Barilla Rigatoni with Chicken and Pesto Genovese

Name: Barilla Rigatoni with Chicken and Pesto Genovese
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 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)

17 minutes

Pesto Classic Blue box Short

Ingredients

4 حصص

1 jarBarilla Pesto Genovese

400gCooked Chicken Breast, Torn into Large Pieces

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.

Rigatoni

Rigatoni, inspired by “riga” (ridges), is one of Italy’s most beloved shapes. Born in Rome, this classic pasta was the muse for the famous Italian director, Federico Fellini, who created television commercials in Italy for Barilla in 1985.

Shape

Rigatoni

Cook time

12 minutes

Pack size

500g

Range

Classic Blue box

View product

Rigatoni

Shape

Rigatoni

Cook time

12 minutes

Pack size

500g

Range

Classic Blue box

View product

Barilla Rigatoni with Chicken and Pesto Genovese