Marry Me Chicken Rigatoni
Includes recyclable aluminum tray
This pasta bake keeps cleanup to a minimum thanks to our oven-ready tray. Fresh rigatoni cooks up to a perfect al dente in the oven along with dark meat chicken and a velvety tomato cream sauce—with no prep required. Finish it with a swirl of tangy sun-dried tomato paste and sprinkle of nutty Parmesan for a convenient, delicious meal in a flash!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Oven-Ready Aluminum Trays
4 ounce
Cream Sauce Base
(Contains: Milk)
1 teaspoon
Garlic Powder
1 ounce
Sun-Dried Tomato Paste
2.5 ounce
Marinara Sauce
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven 450 degrees. • In oven-ready tray, mix together cream sauce base, marinara, stock concentrates, and garlic powder until thoroughly combined. (For 4 servings, divide ingredients between two trays.)
• Open package of chicken* and drain off any excess liquid. • To tray with sauce, add chicken, rigatoni (gently separating with your hands first), 1 cup water, salt, and pepper; stir until evenly combined and coated. (For 4 servings, divide ingredients between two trays, using 1 cup water in each tray.) • Tightly cover tray with foil. Bake on middle rack for 25 minutes. (For 4, bake two trays side by side on middle rack.)
• Carefully remove foil (watch out for steam!). Stir rigatoni. • Return tray to middle rack and bake, uncovered, until pasta is tender and chicken is cooked through, 10-12 minutes.
• Stir sun-dried tomato paste and half the Parmesan into pasta. • Divide pasta between shallow bowls; top with remaining Parmesan and serve.
Poultry is fully cooked when internal temperature reaches 165°.
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