Chicken and Rigatoni in Rosé Sauce
with Zucchini
Ingredients: Chicken thighs • Zucchini • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
170 g
Rigatoni
(Contains: Wheat)
7 g
Mediterranean Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
56 mL
Cream
(Contains: Milk)
2 unit(s)
Garlic, cloves
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 unit(s)
Zucchini
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ unit(s)
Yellow Onion
Not included in your delivery
2.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut onion into 1/2-inch pieces.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1 cup (2 cups) pasta water. - Strain rigatoni, then return to the pot, off heat.
- Meanwhile, pat dry chicken dry with paper towels.
- To a medium bowl, add chicken thighs, 1/2 tbsp (1 tbsp) oil, half the Mediterranean Spice Blend, salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 4-5 min, until cooked through.** (If there are burnt bits, wipe pan clean.)
- Meanwhile, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil and zucchini. Cook for 2-3 minutes, stirring often. Add onion, garlic and remaining Mediterranean Spice Blend. Cook for 2-3 min, stirring often, until zucchini is tender-crisp. Season with salt and pepper.
- Add 1 tbsp (2 tbsp) butter, cream and pesto. Stir to combine.
- Simmer for 2-3 minutes, then add half the Parmesan. Season with salt and pepper. Stir to combine.
- To the pan with veggies and sauce, add rigatoni and 1/3 cup (2/3 cups) reserved pasta water. Season with salt and pepper. Toss to combine. (NOTE: Continue adding reserved pasta water as needed to reach desired consistency).
- Thinly slice chicken.
- Divide pasta between bowls, then top with chicken.
- Sprinkle remaining Parmesan over top.
