Creamy 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. After all ’shrooms are the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi, a glorious garlic herb sauce, and a sprinkling of Parm. Get ready for this umami bomb to make waves at your dinner table.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
8 ounce
Button Mushrooms
6 ounce
Cavatappi Pasta
(Contains Wheat)
1 tablespoon
Flour
(Contains Wheat)
1 unit
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 Cutlets
Not included in your delivery
Olive Oil
Butter
(Contains Milk)
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms into 1⁄4-inch-thick pieces (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.
• 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.
Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in pan used for mushrooms over medium- high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
• 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 (1⁄2 cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.
Use pan used for chicken here.
• 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.
• Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.
Thinly slice chicken crosswise; serve atop bowls.
Chicken is fully cooked when internal temperature reaches 165°.
