Chicken & Mushroom Cavatappi
with Scallions & Parmesan
If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: it’s loaded with ’shroom slices. They’re the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi spirals, a creamy garlic herb sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to make waves at your dinner table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Button Mushrooms
2 unit
Scallions
6 ounce
Cavatappi Pasta
(Contains Wheat)
1 tablespoon
Flour
(Contains Wheat)
6.75 ounce
Milk
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
10 ounce
Chicken Breast Strips
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms into ¼-inch-thick pieces. (Skip if your mushrooms are pre-sliced!) Trim and thinly slice scallions, separating whites from greens.
Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.
Use pan used for chicken or sausage here.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain.
• While pasta cooks, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, 1 minute. • Add flour and cook, stirring, until lightly browned, 1-2 minutes. • Whisk in milk and 1⁄3 cup reserved pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.
• Stir cream cheese into pan with sauce until melted and combined. • Stir in mushrooms, drained cavatappi, and garlic herb butter. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
Stir in chicken or sausage along with mushrooms.
• Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
