with Sweet Peas
Ingredients: Chicken breast • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Cream sauce base (light cream, water, modified cornstarch, mono-and diglycerides, DATEM, tetrasodium pyrophosphate, sodium citrate, dextrose, carrageenan, guar gum, sodium phosphate, salt, natural flavor, yeast extract, hydrolyzed corn protein, onion powder, spice, natural extractive of turmeric and annatto (color), vitamin A palmitate,vitamin D3) (milk) • Green peas • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Green Peas
56 g
Shallot
1 unit(s)
Rigatoni
170 g
Parmesan Cheese, shredded
0.25 cup
Cream Sauce Spice Blend
10 g
Garlic, cloves
1 unit(s)
Italian Seasoning
4.3 g
Cream Sauce Base
120 g
Pepper
0.313 tsp
Oil
0.5 tbsp
Salt
0.375 tsp
Butter
3 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, 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.
- 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 for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Bake in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Meanwhile, add rigatoni to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Reserve 1 cup (2 cups) pasta water, 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 for 4-5 min, stirring often, until peas are tender.
- Add remaining Italian Seasoning. Cook for 1 min, stirring often, until coated.
- To the pan with veggies, add Cream Sauce Spice Blend. Cook for 1 min, stirring often, until veggies are coated.
- Add cream sauce base, 1 tbsp (2 tbsp) butter and reserved pasta water. Cook for 1-2 min, stirring frequently, until sauce thickens slightly. Season with salt and pepper.
- To the pan with sauce, add rigatoni and half the Parmesan. Cook for 1 min, stirring often, until rigatoni is coated.
- Thinly slice chicken.
- Divide rigatoni between plates, then top with chicken.
- Sprinkle remaining Parmesan over top.
940
kcal
Calories
43
g
Fat
23
g
Saturated Fat
81
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
57
g
Protein
220
mg
Cholesterol
1450
mg
Sodium
1.5
g
Trans Fat
1000
mg
Potassium
250
mg
Calcium
5
mg
Iron
