Rigatoni with chicken and mushrooms


When it comes to indulging in pasta, I’m a penne or fettuccini kinda gal. But when I cook pasta, I almost always use shells or spaghetti. Stranger than fiction – sigh – I tell you. I have, however, established that I now have a new favourite pasta to eat and to cook: it’s the one (drumroll), it’s the only (drumroll continued), R-r-r-rigatoni! (And the crowd goes wild!)

It is perfect in every way. It’s nice and sturdy, it’s hollow and it has little ridges to house the rich tomato sauce that serves as the foundation of succulent pieces of chicken and fragrant brown mushrooms. Oh r-r-r-rigatoni, how I love you!



250 g rigatoni pasta

1 onion, chopped

1 teaspoon garlic

4 chicken breast, cut into bite-sized cubes

250 g brown mushrooms, sliced

1 tablespoon tomato paste

1 can tomatoes

1 teaspoon thyme

1 teaspoon oregano


  1. Cook the pasta according to packet instructions. Drain the pasta once cooked and set aside.
  2. In a separate pan, fry the onion and garlic  in a splash of oil. When the onion turns translucent, add the chicken.
  3. Once the chicken is browned, add the mushrooms, thyme and oregano and fry for another 5 minutes.
  4. Add the tomato paste and tin of tomatoes and simmer for around 15 minutes.
  5. Add the chicken, mushroom and tomato mixture to the rigatoni and simmer for another 10 minutes.
  6. Serve with lots of parmesan. Lots.



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