Creamy Chicken and Fresh Rigatoni
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Creamy Chicken and Fresh Rigatoni

Creamy Chicken and Fresh Rigatoni

with Roasted Squash

Mac and cheese, please!!! Cook up your fresh pasta and roast some savoury squash and cauliflower. Dinner will be done before you can say onomatopoeia!

Tags:
Quick
Optional Spice
Discovery
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

227 g

Fresh Rigatoni

(Contains Wheat)

237 mL

Cream

(Contains Milk)

170 g

Butternut Squash, cubes

56 g

Onion, chopped

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

285 g

Cauliflower, florets

1 tsp

Chili Flakes

1 tsp

Garlic Salt

1 tbsp

All-Purpose Flour

(Contains Wheat)

7 g

Chives

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories1410 kcal
Fat85 g
Saturated Fat47 g
Carbohydrate92 g
Sugar12 g
Dietary Fiber8 g
Protein70 g
Cholesterol330 mg
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Pot
Aluminum Foil
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Strainer

Instructions

Broil squash and cauliflower
1

Before starting, preheat the broiler to high. Add 10 cups warm water and 2 tsp salt (use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat. Wash and dry all produce. Thinly slice chives.Cut cauliflower into bite-sized pieces. Add squash, cauliflower and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until golden-brown and tender, 12-15 min.

Prep
2

Meanwhile, pat chicken dry with paper towels, then cut each tender in half crosswise. Season with garlic salt and pepper.

Cook chicken
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then chicken. Cook, flipping occasionally, until cooked through, 5-6 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp butter per batch.)

Cook rigatoni
4

Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return rigatoni to the same pot, off heat.

Make cream sauce
5

Add onions to the pan with chicken. Cook, stirring occasionally, until softened, 1-2 min. Sprinkle flour over onions and chicken. Cook, stirring often, until coated, 1 min. Add cream, then bring to a boil. Cook, stirring often, until sauce thickens, 1 min.

Finish and serve
6

Add chicken and cream sauce, cheese, reserved pasta water, half the squash and cauliflower and 1 tbsp butter (dbl for 4 ppl) to the pot with rigatoni. Stir until cheese melts, 1 min. Divide rigatoni between bowls, then top with remaining squash and cauliflower. Sprinkle with chives and chili flakes, to taste.

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