Chicken, Tomato & Mushroom Stew
with Dark Meat Chicken & Buttered Noodles
Sometimes, all you need is a cozy, warm bowl of stew—and in those moments, this is one you’ll want to reach for. Dark meat chicken is super juicy and flavorful, especially when paired with umami-rich mushrooms and tomato. To complete the meal, you’ll serve it over buttered cavatappi noodles—perfect for soaking up any extra gravy in your bowl!
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
1 unit
Onion
1 unit
Tomato
1 teaspoon
Garlic Powder
1 unit
Tomato Paste
6 ounce
Cavatappi Pasta
(Contains Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
4 ounce
Button Mushrooms
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Dice tomato into 1⁄2-inch pieces.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and return to pot.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and onion; cook, undisturbed, until slightly softened and browned, 2 minutes. Season with salt and pepper.
• Open package of chicken* and drain off any excess liquid. TIP: Start chicken once pasta is boiling! • Add chicken to pan with veggies. (TIP: If pan seems dry, add a drizzle of oil.) Season with garlic powder, salt, and pepper. Cook, stirring occasionally, until veggies are tender and chicken is browned and cooked through, 4-6 minutes.
• Stir diced tomato, tomato paste, and 1/3 cup water (3⁄4 cup for 4 servings) into pan with chicken and veggies. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. • Turn off heat. Taste and season with salt and pepper. TIP: If sauce seems too thick, add water a splash at a time.
• Toss drained cavatappi with 3 TBSP butter (6 TBSP for 4 servings) until melted. Taste and season with salt. • Divide buttered noodles between shallow bowls. Top with stew and serve.
Poultry is fully cooked when internal temperature reaches 165°.
