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
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it flavorful and satisfying, while others felt it lacked depth; adding extra herbs or spices could boost taste.
- Ease of prep: Quick and simple to make, with many appreciating how easy it was to prepare.
- Suggestions: Consider adding more sauce, using chicken broth, or incorporating Parmesan cheese for extra flavor 🧀.
- Portions: Several mentioned it was filling, with enough to feed two people comfortably.
- Texture: Some preferred browning ingredients separately for better texture; others enjoyed the tender chicken and pasta combination.
