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Chicken Chasseur Style Pasta
Chicken Chasseur Style Pasta

Chicken Chasseur Style Pasta

with Mushrooms and Cheese

Sam Richards
Sam RichardsPublished on July 04, 2023
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This Chicken Chasseur Style Pasta is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
•New
Allergens:
Cereals containing gluten
•Sulphites
•Celery
•Milk
•Egg

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

260 grams

Diced British Chicken Thigh

120 grams

Sliced Mushrooms

30 grams

Tomato Puree

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

1 sachet(s)

Mixed Herbs

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3282 kJ
Energy (kcal)784 kcal
Fat27.8 g
of which saturates12.9 g
Carbohydrate83.2 g
of which sugars16.7 g
Protein50.7 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Colander
•Pan

Cooking Instructions and Tips

Start the Prep
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Halve, peel and finely chop the onion.

Peel and grate the garlic (or use a garlic press).

Cook the Pasta
2

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Sizzle the Chicken
3

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the diced chicken and sliced mushrooms to the pan and season with salt and pepper. Cook until browned all over, 4-5 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Lower the heat to medium, then add the onion to the pan and stir-fry until softened, 4-5 mins.

Bring on the Sauce
4

When the onion has softened, add the garlic and tomato puree to the pan. Cook for 1 min. 

Add the red wine jus paste, Worcester sauce, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Stir to combine. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Bring to the boil, then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

All Together Now
5

Once the chicken is cooked and the sauce has thickened, stir through the butter (see pantry for amount) and half the hard Italian style cheese until melted. When the sauce is ready, stir through the cooked rigatoni. Toss well to combine.

Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little thick.

Serve
6

Share the chicken chasseur style pasta between your bowls. 

Sprinkle over the remaining cheese to finish.

Enjoy!

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