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Rigatoni with Chicken in Carrot Sauce

Rigatoni with Chicken in Carrot Sauce

A dish of rigatoni with tender pieces of chicken and a super creamy carrot sauce. Perfect for families and for introducing vegetables in a tasty and fun way.

  • Servings: 2
  • Prep: 15 min
  • Cook: 20 min

Ingredients

  • 180 g rigatoni
  • 1 unit carrot, peeled and cut into 0.5-1 cm half-moons
  • 250 g chicken thigh, chopped
  • 4 g vegetable bouillon powder
  • 1 unit onion, peeled and diced
  • 200 ml milk
  • 1 clove garlic, peeled and chopped
  • 200 ml water
  • 1 teaspoon olive oil
  • salt
  • black pepper
  • 1 teaspoon oregano

Instructions

  1. In a pot, add plenty of water along with a pinch of salt. Cover with a lid and bring to a boil. Meanwhile, peel the carrot and cut it in half lengthwise; then slice each half into 0.5-1 cm half-moons. Peel the onion, cut it in half and dice it into small cubes.
  2. Peel and chop the garlic. When the water in the pot boils, add the rigatoni and cook for 10-12 minutes or until al dente. Drain the rigatoni using a colander and set aside in the same pot.
  3. In a frying pan, heat a drizzle of oil over medium heat. When hot, add the chopped chicken thighs, season with salt and pepper and cook for 5-7 minutes, until they are golden and cooked through. Remove and set aside.
  4. In the same pan, add another drizzle of oil along with the garlic. Cook for 1-2 minutes over medium heat. Add the onion, season with salt and pepper and cook for 4 minutes, stirring occasionally until it becomes translucent. Add the carrot and cook for 1 more minute.
  5. To the pan with the vegetables, add the vegetable bouillon powder, milk and water. Bring to a boil, then cook over medium heat for 12-14 minutes until the carrot is tender. Pour the mixture into a jug and blend with an immersion blender until you get a smooth and creamy sauce.
  6. Add the carrot sauce and the chicken to the pot with the rigatoni. Season with salt and pepper to taste and cook for 1-2 minutes over medium heat, stirring. Serve on plates and garnish with oregano.

Nutrition (per serving)

  • Calories: 720 kcal
  • Protein: 40 g
  • Carbohydrates: 84 g
  • Fat: 16 g
  • Fiber: 5 g