Creamy Miso Mushroom Rigatoni and Chicken Breast
with Spinach, Cheese and Chives
A customer favourite, this Creamy Miso Mushroom and Chicken Breast Rigatoni is a tried-and-tested recipe that always wins with a crowd.
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)
120 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
15 grams
Miso Paste
(Contains Soya)
15 grams
Wild Mushroom Paste
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Baby Spinach
260 grams
Diced British Chicken Breast
Not included in your delivery
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp of salt on high heat.
b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
c) When the chicken has 5 mins left, add the sliced mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.
a) In the meantime, peel and grate the garlic (or use a garlic press).
b) Roughly chop the chives (use scissors if easier).
c) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more.
a) Stir in the water for the sauce (see pantry for amount), miso paste and wild mushroom paste.
b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
a) Once the sauce has thickened, stir in the creme fraiche and grated Italian style cheese. Simmer for 1 min.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Stir in the cooked pasta, butter (see pantry for amount) and half the chives.
d) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.
a) Share the creamy miso pasta out between your bowls.
b) Finish by sprinkling over the remaining chives.
Enjoy!
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