with Veggies
This pasta dish brings summer vibes with creamy basil pesto, corn and Parmesan. Chicken tenders and a little sprinkle of bacon at the end tie the whole dish together. Ingredients: Chicken tenders • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • 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).
Allergens
Utensils
Tags
Rigatoni
170 g
Bacon Strips
100 g
Basil Pesto
0.25 cup
Shallot
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Cream
56 mL
Sweet Bell Pepper
1 unit(s)
Corn Kernels
113 g
Cream Sauce Spice Blend
10 g
Chicken Breast Tenders
310 g
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain rigatoni, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then thinly slice shallot.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.
- Cut bacon into 1-inch pieces.
- Heat the same pan over medium-high.
- When hot, add bacon to the dry pan. Cook for 7-9 min, stirring occasionally, until crispy.**
- Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Carefully discard all but 1 tbsp (2 tbsp) bacon fat from the pan.
- Reheat the pan with reserved bacon fat over medium-high.
- When hot, add corn. Cook for 2-3 min, stirring occasionally, until softened.
- Add peppers and shallots. Cook for 3-4 min, stirring occasionally, until softened. Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring constantly, until veggies are coated.
- To the pan with veggies, add pesto and reserved pasta water. Cook for 2-3 min, stirring occasionally, until slightly thickened.
- To the pot with rigatoni, add veggie mixture, cream, half the bacon and half the Parmesan. Stir to combine.
- Season with salt and pepper, if you like.
- Divide rigatoni between bowls.
- Top bowls with chicken.
- Sprinkle remaining Parmesan and remaining bacon over top.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook bacon in step 3.
Top bowls with chicken.
1070
kcal
Calories
50
g
Fat
19
g
Saturated Fat
91
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
62
g
Protein
200
mg
Cholesterol
1360
mg
Sodium
0.4
g
Trans Fat
1400
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
