Chicken Rigatoni Bake with Garden Vegetables
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 47.12 g |
| Energy | 350.52 kcal |
| Fat | 7.06 g |
| Protein | 24.87 g |
| Fiber | 5.23 g |
| Sodium | 688.64 g |
| Sugar | 9.44 g |
Instructions
Total
5'Preparation
60'Cooking
0'Waiting
Step by step
Preheat oven to 180°C and position oven rack at mid-level.
To make tomato sauce: heat olive oil and saute chicken until half cooked, add onions and cook until soft.
Add garlic, and tomato paste and saute for an additional 1 min.
Add hot water, MAGGI® Chicken Bouillon, tomatoes, rosemary and oregano and allow to simmer for 30 mins.
Cook pasta in boiling water until aldente. Drain pasta, discard water, and return to empty pot.
Pour chicken and tomato sauce over cooked pasta. Add cut mushrooms, peas, carrots and zucchinis and gently mix until all pasta is covered.
Place coated pasta in a baking dish and sprinkle on top the Emmental cheese and bake in the oven for 20-30 mins or until the cheese is golden.
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Chicken Rigatoni Bake with Garden Vegetables
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