Creamy Chicken, Truffle and Mushroom Rigatoni
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Creamy Chicken, Truffle and Mushroom Rigatoni

Creamy Chicken, Truffle and Mushroom Rigatoni

with Tenderstem® Broccoli

Tags:
Quick
Allergens:
Cereals containing gluten
Milk
Celery
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 Time25 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

150 grams

Tenderstem Broccoli

240 grams

Diced Chicken Breast

120 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Truffle Zest

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3494 kJ
Energy (kcal)835 kcal
Fat33.8 g
of which saturates19.7 g
Carbohydrate73.1 g
of which sugars7.5 g
Protein56.1 g
Salt1.89 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Frying Pan
Grater

Instructions

1

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

b) Once boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

2

a) While the pasta cooks, cut the Tenderstem® into thirds.

b) When the pasta has been cooking for 8 mins, add the Tenderstem® to the same pan and bring back to the boil.

c) Cook with the pasta for the last 4 mins of cooking time. 

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

3

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

b) Once hot, add the chicken and mushrooms to the pan and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

4

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Once the chicken is cooked, stir in the garlic and cook for 1 min more.

5

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.

6

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 chicken rigatoni in bowls and tuck in.

Enjoy!