Chicken Pasta Alla Norma Rigatoni

Serving: 515 g

Ingredients

• pasta140 g
• chicken thigh130 g
• zucchini90 g
• tomato120 g
• olive oil10 g
• basil5 g
• feta cheese20 g

Recipe steps

1. Brown the diced chicken thigh in the olive oil, then lift it out.
2. Fry the cubed zucchini in the same pan until deeply coloured.
3. Add the chopped tomato and a splash of water and simmer 8 minutes into a thick sauce.
4. Return the chicken, add the cooked rigatoni and toss to coat.
5. Tear the basil over and crumble the feta on top in place of ricotta salata.

Ask Rob to help me

← All recipes