Chicken, Tomato & Mushroom Stew

Name: Chicken, Tomato & Mushroom Stew with Dark Meat Chicken & Buttered Noodles
Total time: 25 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 1 unit Onion; 1 unit Tomato; 1 teaspoon Garlic Powder; 1 unit Tomato Paste; 6 ounce Cavatappi Pasta; 10 ounce Diced Skinless Dark Meat Chicken; 4 ounce Button Mushrooms; Salt; Pepper; Cooking Oil; Butter

with Dark Meat Chicken & Buttered Noodles

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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!

Tags:

Protein Smart

•Family Friendly

•Easy Prep

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 Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories720 kcal

Fat27 g

Saturated Fat12 g

Carbohydrate76 g

Sugar11 g

Dietary Fiber5 g

Protein39 g

Cholesterol170 mg

Sodium160 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

•Strainer

•Large Pan

Instructions

PDF

• 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 cavatappi to pot.

• While cavatappi cooks, heat a drizzle of oil in a large pan over medium-high heat. Add onion and mushrooms; cook, undisturbed, until slightly softened and browned, 2 minutes. Season with salt and pepper.

• Open package of chicken* and drain off any excess liquid. • 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 stew seems too thick, add more 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°.