Creamy Chicken and Fresh Rigatoni
with Roasted Squash
Mac and cheese, please!!! Cook up your fresh pasta and roast some savoury squash and cauliflower. Dinner will be done before you can say onomatopoeia!
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
310 g
Chicken Breast Tenders
227 g
Fresh Rigatoni
(Contains Wheat)
237 mL
Cream
(Contains Milk)
170 g
Butternut Squash, cubes
56 g
Onion, chopped
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
285 g
Cauliflower, florets
1 tsp
Chili Flakes
1 tsp
Garlic Salt
1 tbsp
All-Purpose Flour
(Contains Wheat)
7 g
Chives
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Add 10 cups warm water and 2 tsp salt (use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat. Wash and dry all produce. Thinly slice chives.Cut cauliflower into bite-sized pieces. Add squash, cauliflower and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until golden-brown and tender, 12-15 min.
Meanwhile, pat chicken dry with paper towels, then cut each tender in half crosswise. Season with garlic salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then chicken. Cook, flipping occasionally, until cooked through, 5-6 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp butter per batch.)
Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return rigatoni to the same pot, off heat.
Add onions to the pan with chicken. Cook, stirring occasionally, until softened, 1-2 min. Sprinkle flour over onions and chicken. Cook, stirring often, until coated, 1 min. Add cream, then bring to a boil. Cook, stirring often, until sauce thickens, 1 min.
Add chicken and cream sauce, cheese, reserved pasta water, half the squash and cauliflower and 1 tbsp butter (dbl for 4 ppl) to the pot with rigatoni. Stir until cheese melts, 1 min. Divide rigatoni between bowls, then top with remaining squash and cauliflower. Sprinkle with chives and chili flakes, to taste.
