Creamy Pesto , Chicken Breasts and 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!
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
170 g
Rigatoni
(Contains Wheat)
100 g
Bacon Strips
¼ cup
Basil Pesto
(Contains Milk)
50 g
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
160 g
Sweet Bell Pepper
113 g
Corn Kernels
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. 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 1/2cup pasta water (1 cup).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 chicken breast dry with paper towels. Season with salt and pepper.
Cut bacon into 1-inch pieces. Heat the same 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 bacon fat (dbl for 4 ppl) from the pan.
Heat the pan with reserved bacon fat over medium-high. When 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 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.
Thinly slice chicken. Divide rigatoni between bowls. Sprinkle remaining Parmesan and remaining bacon over top.Top with chicken.
