250 g of rigatoni pasta
3 cooked chicken breasts, cut into cubes
100 g of cooked ham
3 tablespoons of black olive brine
2 soup spoons of butter or olive oil
1 chicken bouillon cube
1 chopped onion
1 diced tomato
12 diced bell peppers
1 12-ounce can of tomato sauce
To taste, black pepper
1 200-g container of heavy cream
12 sprigs of fresh parsley
100 g of mozzarella cheese
Add-ons
Pantry
250 g of rigatoni pasta
3 cooked chicken breasts, cut into cubes
100 g of cooked ham
3 tablespoons of black olive brine
2 soup spoons of butter or olive oil
1 chicken bouillon cube
1 chopped onion
1 diced tomato
12 diced bell peppers
1 12-ounce can of tomato sauce
To taste, black pepper
1 200-g container of heavy cream
12 sprigs of fresh parsley
100 g of mozzarella cheese
Add-ons
Pantry
1
Cook the rigatoni pasta for eight minutes and reserve
2
Combine the chicken, ham, and two tablespoons of black olive brine
Blend everything in a processor and set aside
3
In a saucepan, melt the butter with chicken bouillon cube, sauté the onion, tomato, bell peppers, and remaining black olives
Add the tomato sauce and black pepper
4
Add half a cup of water and let it simmer
5
Combine the heavy cream and parsley
Cook for five minutes
6
With the add-ons, fill each rigatoni with the chicken and ham mixture
7
Place some sauce in a serving dish, arrange the pasta, and interleave layers of pasta and sauce
8
Top with mozzarella cheese and bake in a preheated oven at 180°C for gratination
Serve hot.
