Creamy Chicken and Fresh Rigatoni
with Parsley
Mac and cheese, please!! We've jazzed it up with chicken, sweet peppers and spinach.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
227 g
Fresh Rigatoni
(Contains Egg, Wheat)
237 mL
Cream
(Contains Milk)
1 unit
Sweet Bell Pepper
56 g
Onion, chopped
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
113 g
Baby Spinach
1 tsp
Chili Flakes
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
7 g
Parsley
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, add 10 cups warm water and 1 tbsp salt (use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat. Wash and dry all produce. Roughly chop parsley.Roughly chop spinach.Core, then cut pepper into 1/4-inch strips.
Pat chicken dry with paper towels, then cut each tender into 1-inch pieces.Season with Zesty Garlic Blend, salt and pepper.
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.**
Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.Reserve 3/4 cup (1 1/2 cups) pasta water. Drain and return rigatoni to the same pot, off heat.
Add onions and peppers to the pan with chicken. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle flour over veggies and chicken. Cook, stirring often, until coated, 1 min. Add cream and reserved pasta water, then bring to a boil. Cook, stirring often, until sauce thickens, 2-3 min.
Add chicken and cream sauce, cheese, spinach and 1 tbsp (2 tbsp) butter to the pot with rigatoni. Stir until cheese melts, 1 min. Divide rigatoni between bowls.Sprinkle parsley and chili flakes over top, to taste.
