Chicken Breast Rigatoni Aglio e Olio

Name: Chicken Breast Rigatoni Aglio e Olio
Total time: 25 min
Yield: 184 g
Ingredients: SAJO Tender Chicken Breast Mild 50 g; sliced garlic 10 servings; whole wheat rigatoni pasta 100 g; ground black pepper 3 g; salt 1 serving(1/3 tsp); crushed red pepper 5 servings; olive oil 15 spoon

Aglio e Olio with added chicken breast

Cook 25 min Difficulty NORMAL 680 kcal

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Ingredients

Main ingredients

SAJO Tender Chicken Breast Mild 50 g
sliced garlic 1 servings
whole wheat rigatoni pasta 100 g

Seasonings/Sauce

ground black pepper 3 g
salt 1 serving(1/3 tsp)
crushed red pepper 5 servings
olive oil 15 spoon

Nutrition summary

Carbohydrates 101.55 g 58%

Protein 28.46 g 16%

Fat 19.39 g 25%

Serving size 184g

Cooking steps

1

Cut the chicken breast into bite-sized pieces and season with salt and pepper.
2

Boil the rigatoni pasta in boiling water and drain.
3

Heat olive oil in a pan and sauté sliced garlic.
4

Add the chicken breast and cook until the outside is done.
5

Add the cooked rigatoni to the pan and mix well.
6

Adjust the seasoning with salt and pepper.
7

Finish with parsley and cheese on top.

Chicken Breast Rigatoni Aglio e Olio

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