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Creamy Chicken and Fresh Rigatoni
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Creamy Chicken and Fresh Rigatoni

Creamy Chicken and Fresh Rigatoni

with Broiled Peppers

Mac and cheese, please!! We've jazzed up this easy mac 'n' cheese with chicken, sweet peppers and spinach. Dinner will be done before you can say 'onomatopoeia'!

Tags:
Quick
Optional Spice
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
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

227 g

Fresh Rigatoni

(Contains Wheat)

237 mL

Cream

(Contains Milk)

160 g

Sweet Bell Pepper

56 g

Onion, chopped

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

113 g

Baby Spinach

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

Calories1360 kcal
Fat86 g
Saturated Fat47 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber7 g
Protein66 g
Cholesterol320 mg
Sodium1310 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

Prep and broil peppers
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.Roughly chop spinach.Core, then cut pepper into 1/2-inch pieces. Add peppers 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, 5-8 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. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp butter per batch.) Cook, flipping occasionally, until cooked through, 5-6 min.**

Cook rigatoni
4

Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min. Reserve 1/2 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, spinach, roasted peppers and 1 tbsp butter (dbl for 4 ppl) to the pot with rigatoni. Stir until cheese melts, 1 min. Divide rigatoni between bowls.Sprinkle chives and chili flakes over top, to taste.