Creamy Sun-Dried Tomato & Chicken Pasta
with Parmesan & Scallions
Packed with sweet umami sun-dried tomato flavor, this chicken pasta dinner is a trattoria-style classic that’s ready in a quick 25 minutes. You’ll seared chicken cutlets to golden-brown perfection, then toss with al dente rigatoni in a velvety sun-dried tomato cream sauce. Finish the dish with a sprinkle of Parmesan and scallion greens.
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
2 unit
Scallions
1.5 ounce
Sun-Dried Tomatoes
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
6 ounce
Rigatoni Pasta
(Contains Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and sun-dried tomatoes; cook, stirring constantly, until fragrant, 1-2 minutes. • Stir in cream sauce base, stock concentrate, and 1⁄4 cup pasta cooking water (1⁄2 cup for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring constantly until sauce is warmed through, 1-2 minutes. TIP: If pasta isn’t done cooking, ladle water directly from pot. • Keep covered off heat until ready to use in the next step.
• Slice chicken crosswise. • Add chicken and drained rigatoni to pan with sauce. Toss to thoroughly coat. Taste and season with salt and pepper if desired. (For 4 servings, if your pan isn’t large enough, carefully transfer everything back into the empty pasta pot.)
• Divide pasta between shallow bowls and top with Parmesan and scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
