Creamy Chicken and Rigatoni
with Sweet Peas
Juicy pan-seared chicken takes centre stage and tops tonight's creamy masterpiece! Rounding out the cast of characters are the garlicky cream sauce, sweet peas and savoury Italian seasoning... need we say more!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
56 g
Green Peas
1 unit(s)
Shallot
170 g
Rigatoni
(Contains Wheat)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Garlic, cloves
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
56 mL
Cream
(Contains Milk)
Not included in your delivery
0.31 tsp
Pepper*
½ tbsp
Oil*
0.38 tsp
Salt*
4 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Peel, then cut shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels. Season with half the Italian Seasoning, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) 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 chicken in 2 batches if needed.) Cook until golden-brown, 1-2 min per side.
- Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
- Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.
- Heat the same pan (from step 2) over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then shallots, peas and garlic. Cook, stirring often, until peas are tender, 4-5 min.
- Add remaining Italian Seasoning. Cook, stirring often, until coated, 1 min.
- Add Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 1 min.
- Add cream, 2 tbsp (4 tbsp) butter and reserved pasta water. Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper.
- Add rigatoni and half the Parmesan to the pan with sauce. Cook, stirring often, until rigatoni is coated, 1 min.
- Thinly slice chicken.
- Divide rigatoni between plates, then top with chicken.
- Sprinkle remaining Parmesan over top.