Chicken Chasseur Style Pasta
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Chicken Chasseur Style Pasta

Chicken Chasseur Style Pasta

with Mushrooms and Cheese

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

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.

Preparation Time30 minutes
Cooking time25 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 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

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Nutritional information

Energy (kJ)3277 kJ
Energy (kcal)783 kcal
Fat27.8 g
of which saturates12.9 g
Carbohydrate83.2 g
of which sugars16.7 g
Protein50.7 g
Salt2.15 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Knife
Large Saucepan
Colander
Large Frying Pan

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

Halve, peel and finely chop the onion.

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

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.

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.

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.

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.

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.

6

Share the chicken chasseur style pasta between your bowls. 

Sprinkle over the remaining cheese to finish.

Enjoy!