Marry Me Chicken Rigatoni
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Marry Me Chicken Rigatoni

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!

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

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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

• To tray with sauce, add chicken*, rigatoni (gently separating with your hands first), 1 cup water, salt, and pepper; stir until 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.

Stir Pasta
3

• Carefully remove foil (watch out for steam!). Stir pasta. Return tray to middle rack and bake, uncovered, until rigatoni is tender and chicken is cooked through, 10-12 minutes.

Finish & Serve
4

• Stir in sun-dried tomato paste and half the cheese. Divide pasta between shallow

Poultry is fully cooked when internal temperature reaches 165°.