avec légumes
Cette recette de rigatonis est un hommage à l’été. Le pesto crémeux au basilic, le maïs et le parmesan offrent ces saveurs estivales auxquelles on rêve toute l’année. Et la touche finale de bacon ravira vos papilles gustatives! Ingrédients : Filets de poulet • Rigatonis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Poivron • Maïs facile à décongeler (maïs, vinaigre modifié) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Pesto au basilic (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Échalote • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé).
Allergens
Utensils
Tags
Rigatoni
170 g
Tranches de bacon
100 g
Pesto au basilic
0.25 cup
Échalote
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Crème
56 mL
Poivron
1 unit(s)
Maïs en grains
113 g
Mélange d'épices pour sauce crémeuse
10 g
Filets de poitrines de poulet
310 g
Poivre
0.125 tsp
Sel
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
avec bacon croustillant et légumes
avec bacon croustillant et légumes
avec bacon croustillant et légumes
avec quartiers de pommes de terre et sauce ranch
