Creamy Pesto Cheese and Chicken Rigatoni
with Crispy Bacon and Veggies
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
Sweet Bell Pepper
Cream Sauce Spice Blend
Not included in your delivery
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.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice shallot.
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.
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.
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.
Thinly slice chicken breasts. Divide rigatoni between bowls. Top with chicken. Sprinkle remaining Parmesan and remaining bacon over top.