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Creamy Pesto Cheese and Chicken Rigatoni

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Creamy Pesto Cheese and Chicken Rigatoni

Creamy Pesto Cheese and Chicken Rigatoni

with Crispy Bacon and Veggies

CUSTOM RECIPE

This pasta dish doesn't want the good weather to end, with creamy basil pesto, corn and Parmesan bringing the summer vibes. A little sprinkle of bacon at the end ties the whole dish together!

Tags:
Family Friendly
Allergens:
Gluten
Milk
Wheat

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Rigatoni

(Contains Gluten)

100 g

Bacon Strips

¼ cup

Basil Pesto

(Contains Milk)

50 g

Shallot

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL

Cream

(Contains Milk)

160 g

Sweet Bell Pepper

113 g

Corn Kernels

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 unit

Chicken Breasts

Not included in your delivery

0.13 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories1039 kcal
Fat52 g
Saturated Fat18 g
Carbohydrate79 g
Sugar12 g
Dietary Fiber6 g
Protein67 g
Cholesterol220 mg
Sodium1570 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

Large Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Measuring Spoons

Instructions

Cook rigatoni
1

Before starting, preheat oven to 450˚F. Wash and dry all produce. Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl).Drain and return rigatoni to the same pot, off heat.

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice shallot.

Cook bacon
3

Meanwhile, cut bacon into 1-inch pieces. Return the same pan to medium-high. Add bacon. Cook, stirring occasionally, until crispy, 7-9 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Carefully discard all but 1 tbsp bacon fat (dbl for 4 ppl) from the pan.

Cook veggies
4

Heat the pan with reserved bacon fat over medium-high. When hot, add corn. Cook, stirring occasionally, until softened, 2-3 min. Add peppers and shallots. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.Sprinkle Cream Sauce Blend over top. Cook, stirring constantly, until veggies are coated, 1 min.

Finish pasta
5

Add pesto and reserved pasta water to the pan with veggies. Cook, stirring occasionally, until slightly thickened, 2-3 min.Add veggie mixture, cream, half the bacon and half the Parmesan to the pot with rigatoni. Stir to combine.

Finish and serve
6

Thinly slice chicken breasts. Divide rigatoni between bowls. Top with chicken. Sprinkle remaining Parmesan and remaining bacon over top.

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