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Marry Me Chicken Rigatoni

Marry Me Chicken Rigatoni

Marry Me Chicken Rigatoni

Includes recyclable aluminum tray

Recipe Development TeamPublished on January 20, 2025

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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!

Tags:

Protein Smart

•Easy Prep

•New

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories700 kcal

Fat29 g

Saturated Fat11 g

Carbohydrate67 g

Sugar7 g

Dietary Fiber4 g

Protein43 g

Cholesterol230 mg

Sodium1520 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

Instructions

Prep & Mix Sauce

1

• 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.)

Add Chicken & Bake

2

• 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.)

Stir Pasta

3

• 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.

Finish & Serve

4

• 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°.

Meal right image

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