Gluten-free rigatoni with chicken, kale, and pesto

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

Gluten-free rigatoni with chicken, kale, and pesto

Signature Sauce

Gluten-free rigatoni with chicken, kale, and pesto

Gluten-Free Friendly, Soy-Free, <600 Calories, Protein Plus

2 Servings, 700 Calories/Serving

25–35 Minutes

This pasta has much more complex flavor than its short ingredient list might suggest. Thanks to our house-made pesto, it comes together in a flash.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 14 ounces fresh gluten-free rigatoni
  • 1¼ pounds boneless skinless chicken breast strips
  • 1 yellow onion
  • 2 or 3 cloves peeled fresh garlic
  • 2 red bell peppers
  • 1 bunch kale (about ½ pound)
  • 1 teaspoon red chile flakes (optional)
  • Sunbasket basil pesto (fresh basil - walnuts - olive oil)
  • ⅓ cup grated Parmesan

Nutrition per serving

Total Fat 26g (33% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 300mg (13% DV), Total Carb. 73g (27% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 43g
Contains: Milk, Tree Nuts


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

Wash produce before use


Cook the rigatoni

Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 5 to 6 minutes. Drain, reserving ½ cup pasta water, and set aside.
While the water heats and the rigatoni cooks, prepare the chicken and vegetables.


Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.
While the chicken cooks, start preparing the vegetables.


Prep the vegetables

  • Peel and thinly slice the yellow onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove the stems, ribs, and seeds from the bell peppers; cut the peppers into ¼-inch-wide strips and then in half crosswise, if desired.
  • Strip the kale leaves from the stems.
  • Coarsely chop the kale leaves.


Cook the vegetables

In the same pan used for the chicken, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened and lightly browned, 3 to 5 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute. Add the bell peppers, kale, and chicken and cook, stirring occasionally, until the peppers start to soften, the kale wilts, and the chicken is cooked through, 3 to 5 minutes.


Finish the pasta

Add the rigatoni and ½ cup reserved pasta water to the pan and cook, stirring occasionally, until the sauce is thickened and the rigatoni is warmed through, 1 to 2 minutes, adding more pasta water if needed to create a good sauce consistency. Remove from the heat and stir in the pesto and Parmesan. Season to taste with salt and pepper.


Transfer the pasta to individual bowls and serve.
Kids Can!
  • Measure the garlic.
  • Strip the kale leaves.
  • Stir in the pesto and Parmesan.
  • Serve the meal.
  • Sweep the floor.