Chicken Rigatoni Bake with Garden Vegetables

Name: Chicken Rigatoni Bake with Garden Vegetables
Prep time: 20 Minutes
Cook time: 60 Minutes
Total time: 80 Minutes
Yield: RECIPE_YIELD

With

20 minutes

1hr

Average

Ingredients 19 items

For Sauce:
1 tablespoon Olive oil
500 g skinned chicken breast fillet
1 medium Onion
3 cloves Garlic
1 tablespoon Tomato paste
1 cup Water
2 cubes MAGGI Chicken Stock
6 medium Tomatoes
1 teaspoon dried rosemary
1 teaspoon dried oregano
For Pasta:
1 packet Rigatoni, dried
8 cups Water
250 g white mushrooms
1 cup frozen green peas
4 small baby zucchini
2 small Carrots
1.5 cups Emmental cheese

How to prepare

Preheat oven to 180 degrees C and place oven rack to middle position.
To make Tomato Sauce: Heat Olive Oil and Sauté Chicken until half cooked, add Onions and cook until soft.
Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
Add Hot Water, MAGGI Chicken Stock, Tomatoes, Rosemary and Oregano and allow to simmer for 30 minutes.
Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
Pour Chicken and Tomatoes 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 Ementel Cheese and bake in the oven for 20-30 minutes or until the cheese is golden.