Chicken Rigatoni in a Creamy Sauce

Name: Chicken Rigatoni in a Creamy Sauce with Bell Pepper & Lemon
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Bell Pepper; 14 ounce Diced Tomatoes; 1 unit Lemon; 6 ounce Rigatoni Pasta; 10 ounce Chicken Breast Strips; 1 teaspoon Chili Flakes; 3 tablespoon Sour Cream; 2 tablespoon Cream Cheese; 3 tablespoon Parmesan Cheese; 1 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Bell Pepper & Lemon

Recipe Development TeamPublished on January 18, 2023

4.1

(260 customers rated)

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Are you the type of person who only goes to sporting events for that huge Italian sausage and pepper hoagie? We’re right there with you. This week, our chefs took the beloved dish from stadium fare to elegant weeknight dinner with a few delicious twists. First, they dropped the bready bun and replaced it with al dente rigatoni, along with an ultra-creamy sauce studded with crispy bits of pork sausage and sweet sautéed bell pepper. Psst—did we mention there’s Parmesan cheese in the sauce and sprinkled on top? Yeah, it’s safe to say this dish knocks it out of the park.

Tags:

Protein Smart

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Bell Pepper

14 ounce

Diced Tomatoes

1 unit

Lemon

6 ounce

Rigatoni Pasta

(Contains: Wheat)

10 ounce

Chicken Breast Strips

1 teaspoon

Chili Flakes

3 tablespoon

Sour Cream

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories910 kcal

Fat43 g

Saturated Fat22 g

Carbohydrate86 g

Sugar14 g

Dietary Fiber6 g

Protein54 g

Cholesterol205 mg

Sodium390 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Zester

•Large Pan

•Paper Towel

•Strainer

Instructions

• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Zest and quarter lemon.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.

• Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes and cook until fragrant, 15 seconds. TIP: If there’s excess grease in your pan, carefully pour it out.

Pat chicken dry with paper towels. Swap in chicken or chicken sausage for pork sausage.

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.

• Add half the diced tomatoes (all for 4 servings) to pan with sausage mixture and cook until softened, 1-2 minutes. Reduce heat to medium low. • Stir in cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water, and 1 TBSP butter until thoroughly combined. (For 4, use 1⁄3 cup reserved pasta cooking water and 2 TBSP butter.) • Season with salt, pepper, and lemon zest to taste. Add drained rigatoni and toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.