Creamy Pesto , Chicken Breasts and Cheese Rigatoni
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Creamy Pesto , Chicken Breasts and Cheese Rigatoni

Creamy Pesto , Chicken Breasts and Cheese 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 and sliced chicken at the end ties the whole dish together!

Tags:
Family Friendly
Allergens:
Wheat
•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

170 g

Rigatoni

(Contains Wheat)

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(s)

Chicken Breasts

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories740 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate63 g
Sugar8 g
Dietary Fiber5 g
Protein44 g
Cholesterol133 mg
Sodium620 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

Cooking Steps

Cook rigatoni
1

Before starting, preheat the oven to 450ËšF.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 1/2cup pasta water (1 cup).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. Pat chicken breast dry with paper towels. Season with salt and pepper.

Cook bacon
3

Cut bacon into 1-inch pieces. Heat the same pan over medium-high heat. When hot, add bacon to the dry pan. 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. Season with salt and pepper, to taste.

Finish and serve
6

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

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