Pipe Rigate + Olive & Basilico

Pipe Rigate with chicken and olives


  • 350g of Panzani Pipe Rigate
  • 2 onions
  • 400g of chicken
  • 200g of Panzani Olive & Basilico sauce

Preparations steps

  • 1. Cook the Panzani Pipe Rigate in salted boiling water for the amount of time that's indicated on the packaging.
  • 2. Brown the chopped onions and the crushed garlic in a frying pan with the oil.
  • 3. When the onions are translucent, add the chicken, having cut it into thin strips, as well as the Olive & Basilico sauce.
  • 4. Cook for 10 minutes.
  • 5. Pour the sauce over your cooked pasta.

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