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Chicken rigatoni with pesto and bell pepper

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Chicken rigatoni with pesto and bell pepper

Gluten-Free, Soy-Free, Diabetes-Friendly, Mediterranean

2 Servings, 790 Calories/Serving

25 – 40 Minutes

This pasta has a much more complex flavor than its short ingredient list might suggest. Our house-made pesto brings it together in a flash.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces gluten-free rigatoni
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic red or other bell pepper
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ¼ teaspoon red chile flakes (optional)
  • Sun Basket basil pesto (EVOO - walnuts - fresh basil - fresh garlic - kosher salt - black pepper)
  • 3 tablespoons grated Parmesan

Chef's Tip

To get dinner on the table even more quickly, in Step 2, start cooking the onion while you continue prepping the remaining ingredients.

Nutrition per serving

Calories: 790, Protein: 40g (80% DV), Fiber: 6g (24% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 6g, Saturated Fat: 6g (30% DV), Cholesterol: 120mg (40% DV), Sodium: 570mg (24% DV), Carbohydrates: 73g (24% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rigatoni

Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 10 to 12 minutes. Drain, reserving ½ cup [¾ cup] pasta cooking water.
While the water heats and the rigatoni cooks, prepare the vegetables and chicken.

2

Prep the vegetables and chicken

Prep and cook instructions are identical for both chicken options.
  • Peel and thinly slice the onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-wide strips and season generously with salt and pepper.

3

Cook the vegetables and chicken

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute. Add the bell pepper and chicken and cook, stirring occasionally, until the pepper is softened and the chicken is browned and cooked through, 5 to 7 minutes.

4

Finish the pasta

Add the rigatoni and reserved pasta cooking water to the pan. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until the sauce is thickened and the rigatoni is warmed through, 2 to 3 minutes. Remove from the heat and stir in the basil pesto and Parmesan. Season to taste with salt and pepper.

5

Serve

Transfer the rigatoni, vegetables, chicken, and sauce to individual bowls and serve.

Kids Can!

  • Time the pasta.
  • Press the garlic (if you have a press).
  • Measure the garlic.

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