Food, Uncategorized

Minted Chicken Rigatoni

The first time someone said to me we’re having “chicken and pasta”, I have to admit it wasn’t exactly dying to try it.  For me, pasta was a traditional mince Bolognese sauce.  We were having dinner at a friends house so it wasn’t exactly a situation I could turn round and say that I didn’t like the sound of it.  Not to worry though as it became one of my favourite meals and is a firm favourite with everyone that had it since.  The following recipe feeds 4 and takes roughly 35 minutes to make with relative ease.


  • 350g/12oz Rigatoni
  • 225g/8oz fresh or frozen peas
  • 1 knob of butter
  • 1 tbsp vegetable oil
  • 1 red pepper, seeded and sliced
  • 4 boneless skinless chicken breasts cut into 2.5cm/1in cubes
  • 1 onion, finely chopped
  • 200ml/71fl oz chicken stock
  • 1 Garlic clove, finely chopped
  • 4tbsp chopped fresh mint/ 1 tbsp mint sauce if preferred
  • 2 tbsp wholegrain mustard
  • 200-300ml carton creme fraiche
  • A sprinkling of Salt and Pepper if desired

To make…

  1. Boil the pasta in salted water for 10-12 minutes and add the peas for the last 3 minutes.
  2. Once you’ve heated the butter and oil in a large frying pan, add the red pepper and until it starts to brown before removing to a bowl or plate.IMG_9129
  3. Cook the chicken and onion in the pan for 8 minutes over a low heat until the chicken is browned.IMG_8972
  4. Add the garlic for the last minute.
  5. Add the stock and bring to the boil, cook for 3 minutes to reduce to half.
  6. Stir in the red pepper, mint mustard and creme fraiche.  Season with pepper and salt if desired.IMG_5542.JPG
  7. Drain the pasta before stirring in the chicken and serve.IMG_3591

If you liked this recipe them please be sure to give this post a little like share it with someone you think would like it.  Let me know if there are any recipes you think I’d like and leave a comment if you give it a try, would love to know what you think.

Lauren XO

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