Creamy Chicken & Mushroom Cavatappi

Name: Creamy Chicken & Mushroom Cavatappi with Scallions & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit Scallions; 8 ounce Button Mushrooms; 6 ounce Cavatappi Pasta; 1 tablespoon Flour; 1 unit Milk; 2 tablespoon Cream Cheese; 2 tablespoon Garlic Herb Butter; 3 tablespoon Parmesan Cheese; Olive Oil; Butter; Salt; Pepper; 10 ounce Chicken Cutlets; Cooking Oil

with Scallions & Parmesan

Recipe Development TeamPublished on August 28, 2024

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If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right. After all ’shrooms are the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi, a glorious garlic herb sauce, and a sprinkling of Parm. Get ready for this umami bomb to make waves at your dinner table.

Tags:

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 Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

8 ounce

Button Mushrooms

6 ounce

Cavatappi Pasta

(Contains: Wheat)

1 tablespoon

Flour

(Contains: Wheat)

1 unit

Milk

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

10 ounce

Chicken Cutlets

Not included in your delivery

Olive Oil

Butter

(Contains: Milk)

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories930 kcal

Fat43 g

Saturated Fat19 g

Carbohydrate79 g

Sugar12 g

Dietary Fiber5 g

Protein55 g

Cholesterol190 mg

Sodium420 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

•Medium Pot

•Large Pan

•Paper Towel

•Strainer

•Whisk

Instructions

1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms into 1⁄4-inch-thick pieces (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.

2

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Turn off heat; transfer to a paper-towel- lined plate. Wash out pan.

Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in pan used for mushrooms over medium- high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

3

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain.

4

• While pasta cooks, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for mushrooms over medium- high heat. Add scallion whites and cook until just softened, 1 minute. • Add flour and cook, stirring, until lightly browned, 1-2 minutes. • Whisk in milk and 1/3 cup reserved pasta cooking water (1⁄2 cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.

Use pan used for chicken here.

5

• Stir cream cheese into pan with sauce until melted and combined. • Stir in mushrooms, drained cavatappi, and garlic herb butter. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.