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Creamy Chicken Rigatoni
with Zucchini and Tarragon
This cozy pasta dish is simple but tasty, thanks to a few key flavour additions - leeks, lemon zest and tarragon! This dinner is simplicity at its best.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
170 g
Rigatoni
(Contains Wheat)
2 unit
Zucchini
56 g
Onion, chopped
1 unit
Lemon
113 g
Leek, sliced
7 g
Tarragon
2 clove
Garlic
1 unit
Chicken Broth Concentrate
1 unit
Sour Cream
(Contains Milk)
56 g
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Cut the zucchini lengthwise into four strips then chop each strip into 1/4-inch pieces. (TIP: Stack up the zucchini and slice them all at the same time!) Chop 1 tbsp tarragon leaves (double for 4 people) off the stems. Mince or grate the garlic. Zest, then halve the lemon.
Cook the veggies: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and leeks. Cook until they start to turn golden, 5-6 min. Add the chicken and garlic. Cook, stirring occasionally, until the chicken is cooked through, 3-4 min.
Add the chicken broth concentrate(s) and zucchini. Cook until zucchini is tender-crisp, 2-3 min.
Cook the pasta: Meanwhile, add the rigatoni in the pot of boiling water and cook until tender, 2-3 min. Drain and toss into the sauce. Stir in the sour cream, tarragon, lemon zest, Parmesan and a squeeze of lemon juice.
Finish and serve: Spoon the pasta into bowls and enjoy!
