Pan-Seared Chicken
with Rigatoni, Broccoli and Parmesan
Creamy pasta dishes are king in our eyes and this dish is no exception! Tender chicken in a thyme scented sauce gives us all we crave and we hope it does the same for you! Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breasts
340 g
Rigatoni
(Contains Wheat)
227 g
Broccoli, florets
113 g
Onion, chopped
12 g
Garlic
½ cup
Parmesan Cheese
(Contains Milk)
4 tbsp
Cream Cheese
(Contains Milk)
2 unit
Chicken Demi-Glace
(Contains Milk, Sulphites)
10 g
Thyme
Not included in your delivery
1 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Utensils
Instructions
When cooking the pasta, starch is released into the water; the starchy pasta water helps to thicken this sauce, without adding extra ingredients.
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, cut any large broccoli florets into bite-size pieces. Strip 2 tbsp thyme leaves off the stems. Peel, then mince or grate the garlic.
Meanwhile, add the rigatoni to the large pot with the boiling water. Cook, uncovered, stirring occasionally, until the rigatoni is almost tender, 11-12 min. (NOTE: You will finish cooking the rigatoni in Step 4 with the broccoli!)
Meanwhile, pat the chicken dry with paper towels, then cut each breast into 1-inch cubes. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then chicken. Cook, stirring occasionally, until golden and cooked through, 7-8 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, when the rigatoni is almost tender, add the broccoli to the same pot. Blanch, until the broccoli is brighter in colour, 1-2 min. Reserve 1 cup pasta water, then drain the rigatoni and broccoli. Return to the same pot, then set aside.
When the chicken is done, add onions, thyme and garlic to the pan. Cook, stirring often, until the onions soften, 3-4 min. Remove the pan from heat. Add the chicken mixture to the pot with the rigatoni and broccoli. Set aside. Heat the same pan over medium heat. When the pan is hot, add the reserved pasta water, cream cheese and demi-glace. Whisk together until thickened, 1-2 min.
Add sauce and half the Parmesan to the pot with the rigatoni. Heat the pot over low heat. Stir together until chicken is coated and warmed through, 2 min. Divide pasta between bowls. Sprinkle over the remaining Parmesan.
