Creamy Chicken and Rigatoni
with Sweet Peas
Ingredients: Chicken breast • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Cream sauce base (light cream, water, modified cornstarch, mono-and diglycerides, DATEM, tetrasodium pyrophosphate, sodium citrate, dextrose, carrageenan, guar gum, sodium phosphate, salt, natural flavor, yeast extract, hydrolyzed corn protein, onion powder, spice, natural extractive of turmeric and annatto (color), vitamin A palmitate,vitamin D3) (milk) • Green peas • Shallot • 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) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • 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
2 unit(s)
Chicken Breasts
56 g
Green Peas
1 unit(s)
Shallot
170 g
Rigatoni
(Contains: Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Garlic, cloves
4.3 g
Italian Seasoning
(May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Triticale, Wheat)
120 g
Cream Sauce Base
(Contains: Milk)
Not included in your delivery
0.31 tsp
Pepper*
½ tbsp
Oil*
0.38 tsp
Salt*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, 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 (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Bake in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Meanwhile, add rigatoni to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Reserve 1 cup (2 cups) pasta water, then drain.
- Heat the same pan (from step 2) over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then shallots, peas and garlic. Cook for 4-5 min, stirring often, until peas are tender.
- Add remaining Italian Seasoning. Cook for 1 min, stirring often, until coated.
- To the pan with veggies, add Cream Sauce Spice Blend. Cook for 1 min, stirring often, until veggies are coated.
- Add cream sauce base, 1 tbsp (2 tbsp) butter and reserved pasta water. Cook for 1-2 min, stirring frequently, until sauce thickens slightly. Season with salt and pepper.
- To the pan with sauce, add rigatoni and half the Parmesan. Cook for 1 min, stirring often, until rigatoni is coated.
- Thinly slice chicken.
- Divide rigatoni between plates, then top with chicken.
- Sprinkle remaining Parmesan over top.
