One-Pot Garlicky, Cheesy Chicken Thigh Pasta
with Green Peas and Spinach- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Sulphites
Ingredients: Chicken thighs • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Yellow onion • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Green peas • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Spinach • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
270 g
Chicken Thighs
170 g
Rigatoni
(Contains: Wheat)
20 g
Roasted Garlic Puree
1 unit(s)
Yellow Onion
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
56 g
Green Peas
28 g
Baby Spinach
1 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Milk*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Peel, then cut onion into 1/4-inch pieces.
- To the boiling water, add rigatoni. Cook for 7-8 min, stirring occasionally. Add peas. Cook for 5-6 min, stirring occasionally, until pasta is tender but still firm to the bite.
- Reserve 3/4 cup (1 1/4 cups) pasta water.
- Strain and rinse pasta with warm water.
- Set pasta aside in the strainer.
- Using paper towels, carefully dry the pot.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with half the Italian Herb Spice Blend, salt and pepper.
- Heat the same large pot over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 2-3 min, turning occasionally, until golden. Add 1 tbsp (2 tbsp) butter and onions. Cook for 2-3 min, stirring often, until softened. Season with salt and pepper.
- Add Cream Sauce Spice Blend and remaining Italian Herb Spice Blend. Cook for 30 sec, stirring constantly, until fragrant.
- To the pot, in a slow, steady stream, add reserved pasta water, then add roasted garlic puree and 2 tbsp (4 tbsp) milk, whisking to avoid lumps. Bring to a simmer over high.
- Once simmering, reduce heat to medium-low. Simmer for 5-6 min, stirring often, until sauce thickens and chicken is cooked through.**
- Roughly chop spinach.
- Add cheddar and cream cheese. Cook for 45 sec-1 min, stirring constantly, until cheese is melted and combined.
- To the pot with sauce, add pasta and spinach. Stir to combine, cooking for 1 min until spinach is wilted. Season with salt and pepper.
- Divide pasta between bowls.
If you've opted to get chicken thighs, pat chicken dry with paper towels, then cut into 1-inch pieces. Season and cook in the same way the recipe instructs you to season and cook diced chicken.
