Creamy Chicken and Rigatoni
with Spinach
Juicy Italian-seasoned chicken takes centre stage and tops tonight's creamy masterpiece! Rounding out the cast of characters are the garlicky cream sauce, wilted spinach and savoury thyme ... need we say more!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
56 g
Baby Spinach
50 g
Shallot
170 g
Rigatoni
(Contains Wheat)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit
Garlic, cloves
1 tbsp
Italian Seasoning
56 mL
Cream
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.38 tsp
Salt*
0.38 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Peel, then cut shallot into 1/4-inch slices. Peel, then mince or grate garlic.
Pat chicken dry with paper towels. Season with half the Italian Seasoning, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.
Meanwhile, roughly chop spinach. Heat the same pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until aromatics soften, 3-4 min. Add spinach and remaining Italian Seasoning. Cook, stirring often, until spinach wilts, 1-2 min.
Add Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 1 min. Add cream, sour cream and reserved pasta water. Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper. Add rigatoni to the pan with sauce. Cook, stirring often, until rigatoni is coated, 1 min.
Thinly slice chicken. Divide rigatoni between plates, then top with chicken. Sprinkle Parmesan over top.
