Quick Creamy Chicken, Truffle and Mushroom Rigatoni
with Tenderstem® Broccoli
Perfect for a midweek meal, this Quick Creamy Chicken, Truffle and Mushroom Rigatoni can be on your table in less than 25 minutes. Inspired by creamy alfredo dishes, we've added truffle to add an earthy depth of flavour.
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)
1 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
120 grams
Sliced Mushrooms
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
1 sachet(s)
Truffle Zest
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
240 grams
Diced British Chicken Breast
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) Once boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
a) While the pasta cooks, peel and grate the garlic (or use a garlic press).
b) Cut the Tenderstem® into thirds.
c) When the pasta has been cooking for 8 mins, add the Tenderstem® to the same pan and bring back to the boil.
d) Cook with the pasta for the last 4 mins of cooking time.
a) When the pasta and broccoli are cooked, drain them in a colander.
b) Drizzle with oil to stop them sticking together and leave the colander in the sink.
c) Pop your (now empty) pan back on medium-high heat with a drizzle of oil (no need to clean).
a) Once the oil is hot, add the diced chicken and fry, 4-5 mins.
b) Add sliced mushrooms and season with salt and pepper. Stir-fry until golden, 4-5 mins.
c) Stir in the garlic and cook for 1 min more. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) Next, reduce the heat slightly, then add the creme fraiche and veg stock paste.
b) Pour in the water for the sauce (see pantry for amount). Bring to the boil and simmer for 2 mins, then remove from the heat.
c) Stir through the truffle zest and hard Italian style cheese. Add a splash of water if the sauce is a little too thick.
a) Add the cooked pasta and broccoli to the creamy sauce and toss together. Reheat if necessary.
b) Taste and add salt and pepper if needed.
c) Serve the creamy rigatoni in bowls and tuck in.
Enjoy!
