Creamy Truffle Chicken and Mushroom Rigatoni

Name: Creamy Truffle Chicken and Mushroom Rigatoni with Tenderstem® and Walnut
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 Rigatoni Pasta; 1 Garlic Clove**; 150 Tenderstem® Broccoli; 120 Sliced Mushrooms; 150 Creme Fraiche; 10 Vegetable Stock Paste; 1 Truffle Zest; 40 Grated Hard Italian Style Cheese; 20 Walnuts; 260 Diced Chicken Breast; 50 Water for the Sauce

with Tenderstem® and Walnut

Recipe Development TeamPublished on June 16, 2021

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Tags:

Rapid

Allergens:

Cereals containing gluten

•Milk

•Celery

•Egg

•Nuts

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

Garlic Clove**

150

Tenderstem® Broccoli

120

Sliced Mushrooms

150

Creme Fraiche

(Contains: Milk)

Vegetable Stock Paste

(Contains: Celery)

Truffle Zest

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

260

Diced Chicken Breast

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)849 kcal

Energy (kJ)3554 kJ

Fat36 g

of which saturates16 g

Carbohydrate74 g

of which sugars7 g

Protein60 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Chopping Board

•Garlic Press

•Knife

•Colander

•Measuring Cups

•Bowl

Cooking Instructions and Tips

a) Bring a large saucepan of water to the boil with 1/2 tsp of salt. b) Once boiling, add the rigatoni pasta and cook until tender, 12 mins.

a) While the pasta is cooking, peel and grate the garlic (or use a garlic press). b) Chop the Tenderstem® into 3 pieces widthways. c) When the pasta has been cooking for 8 mins, add the Tenderstem® to the pasta and water 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, leave the colander in the sink.

a) Pop your pan back on medium-high heat with a drizzle of oil. b) Add the sliced mushrooms, diced chicken breast and season with salt and pepper. IMPORTANT: Wash your hands after handling chicken and its packaging. c) Stir-fry until golden, 4-5 mins. d) Stir in the garlic and cook for 1 minute more.

a) Reduce the heat slightly then add the creme fraiche and veg stock paste. b) Pour in the water (see ingredients for amount), bring to the boil and simmer for 2 mins. c) Remove from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. d) Stir in the truffle powder and hard Italian style cheese.

a) Add the pasta and broccoli to the sauce and toss together. b) Taste and add salt and pepper if you feel it needs it. c) Serve in bowls, sprinkle over the walnuts and enjoy!

MOD Step 4: if you've decided to add diced chicken breast to your meal, add the chicken to the pan with the mushrooms and cook. IMPORTANT: Wash your hands after handling chicken and its packaging. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.