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Creamy Chicken Pesto 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Rigatoni
(Contains Wheat)
100 g
Bacon Strips
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
1 unit(s)
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
113 g
Corn Kernels
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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 1/2 cup (1 cup) pasta water.
- Drain and return rigatoni to the same pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then thinly slice shallot.
- Pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet.
- Bake in the middle of the oven until cooked through, 12-14 min.**
- Cut bacon into 1-inch pieces.
- Heat a large non-stick 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 (2 tbsp) bacon fat from the pan.
- Heat the pan with reserved bacon fat over medium-high.
- When the pan is 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 Spice Blend over top. Cook, stirring constantly, until veggies are coated, 1 min.
- 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.
If you've opted to add chicken breasts, Pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.**
Slice chicken thinly and top pasta, before serving.
