Chicken pasta à la provençale
Chicken pasta à la provençale
Ingredients
- Rigatoni – 300 g
- Primavera sauce – 150 g
- Chicken breast, diced – 80 g
- Finely chopped garlic – ½ clove
- Shallot – 10 g
- Olive oil – 1 tbsp
- Mediterranean herbs – ½ tsp
- Parmesan – 10 g
- Salt and pepper
- Basil leaves (for decoration)
Bereiding
- Heat the olive oil in a pan and roast the chicken cubes until golden brown. Halfway through roasting, add the shallot, garlic and Mediterranean herbs. Season with salt and pepper. Set aside.
- Heat the sauce according to the instructions on the packaging and keep it warm in a bain-marie.
- Heat the Rigatoni for 30 seconds in lightly salted boiling water and drain.
- Arrange the pasta in a bowl. Top with the roasted chicken cubes and pour the sauce over. Garnish with grated Parmesan cheese and a few fresh basil leaves.
Galerij
Deze producten heb je nodig
Rigatoni
Primavera
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