Umami Miso Chicken and Mushroom Rigatoni
with Cheese and Wild Rocket
- Cereals containing gluten
- Wheat
- Soya
- Milk
- Egg
Say hello to miso! Umami is one of the five tastes used when tasting food. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love.
Ingredients
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
240 grams
Diced British Chicken Breast
120 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
15 grams
Miso Paste
(Contains: Soya)
15 grams
Wild Mushroom Paste
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle, then pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and mushrooms to the pan and season with salt and pepper.
c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) In the meantime, peel and grate the garlic (or use a garlic press).
b) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more.
a) Stir in the water for the sauce (see pantry for amount), miso paste and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.
b) Bring to the boil, then lower the heat and simmer until thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the sauce has thickened, stir in the creme fraiche and hard Italian style cheese. Simmer for 1 min.
b) Stir in the cooked pasta and butter (see pantry for amount).
c) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.
a) Share the creamy miso chicken pasta between your bowls.
b) Top the pasta with a handful of rocket and drizzle a little olive oil over the leaves to finish.
Enjoy!
