Creamy Chicken Breast and Mushroom Pasta
with Italian Style Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
260 grams
Diced British Chicken Breast
1 sachet(s)
Dried Rosemary
120 grams
Sliced Mushrooms
150 grams
Creme Fraiche
(Contains Milk)
15 grams
Wild Mushroom Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.
- Boil the pasta, 12 mins.
- Once cooked, drain and drizzle with oil.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, rosemary and mushrooms, 8-10 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Stir in the creme fraiche, wild mushroom paste and water for the sauce (see pantry).
- Simmer, 3-4 mins.
- Stir in the cheese and rigatoni.
- Share your pasta between your bowls.
Enjoy!
Step 2 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.
