Diced Chicken Breast, Mushroom, Spinach & Cauliflower Rigatoni Pasta Bake

Diced Chicken Breast, Mushroom, Spinach & Cauliflower Rigatoni Pasta Bake

DifficultyBeginner

Diced Chicken Breast, Mushroom, Spinach & Cauliflower Rigatoni Pasta Bake: A nutritious meal packed full of macros and the correct 'micros'. You won't see anything this genuinely nutritious from the fast food industry, period.

Prep Time10 minsCook Time15 mins
 500 g Rigatoni Pasta
 125 g Pasta Bake Creamy Sundried Tomato and Garlic
 1 kg Diced Chicken Breast
 60 g Single Lead Baby Spinach
 100 g Sliced Mushrooms
 1 Cauliflower Half
1

Add approximately 3L of water to a pot, bringing it to a boil. Add the pasta into the pot for 10-15 minutes once the pot is brought to a boil. Make sure to stir throughout.

2

Pre-heat a large frying pan, add a teaspoon of olive oil and spread evenly around the pan, before adding the diced chicken breast. Brown the diced chicken breast.

3

Once the chicken is browned, add the mushrooms to the pan, stir the contents of the pan and allow the mushrooms to brown.

4

Wash the cauliflower, then cut off the leaves. Cut the cauliflower into small 'florets' from the stem, before cutting these into even smaller sections. Add the sliced cauliflower into the pan.

5

Add the entire bag of spinach to the pan, one handful at a time. Heat each handful of spinach until it is around 1/5 of its original size.

6

Turn down the pan's heat to a simmer, then add the pasta bake sauce to the pan, mixing all of the ingredients through evenly.

7

Once the pasta is soft to touch (with a fork of course) separate evenly into 5-6 tubs, then add the contents of the pan into each tub, ontop of the pasta.

Ingredients

 500 g Rigatoni Pasta
 125 g Pasta Bake Creamy Sundried Tomato and Garlic
 1 kg Diced Chicken Breast
 60 g Single Lead Baby Spinach
 100 g Sliced Mushrooms
 1 Cauliflower Half

Directions

1

Add approximately 3L of water to a pot, bringing it to a boil. Add the pasta into the pot for 10-15 minutes once the pot is brought to a boil. Make sure to stir throughout.

2

Pre-heat a large frying pan, add a teaspoon of olive oil and spread evenly around the pan, before adding the diced chicken breast. Brown the diced chicken breast.

3

Once the chicken is browned, add the mushrooms to the pan, stir the contents of the pan and allow the mushrooms to brown.

4

Wash the cauliflower, then cut off the leaves. Cut the cauliflower into small 'florets' from the stem, before cutting these into even smaller sections. Add the sliced cauliflower into the pan.

5

Add the entire bag of spinach to the pan, one handful at a time. Heat each handful of spinach until it is around 1/5 of its original size.

6

Turn down the pan's heat to a simmer, then add the pasta bake sauce to the pan, mixing all of the ingredients through evenly.

7

Once the pasta is soft to touch (with a fork of course) separate evenly into 5-6 tubs, then add the contents of the pan into each tub, ontop of the pasta.

Diced Chicken Breast, Mushroom, Spinach & Cauliflower Rigatoni Pasta Bake

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