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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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrines de poulet
170 g
Rigatoni
(Contient Blé)
2 pièce(s)
Courgette
56 g
Oignon, haché
1 pièce(s)
Citron
113 g
Poireau, émincé
7 g
Estragon
2 gousse(s)
Ail
1 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Crème sure
(Contient Lait)
56 g
Parmesan, râpé grossièrement
(Contient Lait)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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!