Chicken, Mushroom and Sun-Dried Tomato Pesto Rigatoni
with Parmesan Cheese
A familiar and delicious pasta dish full of flavor and heartiness. Inspired by "Hunter" stews, this recipe brings together tender pieces of chicken, earthy mushrooms and a lightly tomato sauce for ultimate comfort and tasty satisfaction.
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.
Ingredients
280 g
Chicken Thighs
170 g
Rigatoni
(Contains Wheat)
113 g
Mushrooms
56 g
Yellow Onion, chopped
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1 cup (2 cups) pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, slice mushrooms.
- Heat a large non-stick pan over medium-high heat.
- Pat chicken dry with paper towels, then on a clean cutting board, cut into 1-inch pieces. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 1-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
- Transfer chicken to a plate. Reserve fat in pan.(NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Reheat the same pan over medium.
- Add 1 tbsp (2 tbsp) butter, then onions and mushrooms. Season with salt and pepper. Cook, stirring often, until softened, 5-6 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add pesto, broth concentrate and reserved pasta water to the pan, then stir to combine.
- Bring to a simmer, then reduce heat to medium. Return chicken to the pan.
- Cover and cook until sauce thickens slightly and chicken is cooked through, 2-4 min.**
- Add chicken and sauce to the pot of rigatoni. Stir to combine. (TIP: For a looser consistency, add water 1-2 tbsp at a time.)
- Divide pasta, chicken and any remaining sauce between bowls.
- Sprinkle cheese over top.
