Creamy Chicken & Mushroom Cavatappi

Name: Creamy Chicken & Mushroom Cavatappi with Parmesan & Scallions
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Button Mushrooms; 2 unit Scallions; 1 clove Garlic; 6 ounce Cavatappi Pasta; 10 ounce Chicken Breast Strips; 1 tablespoon Italian Seasoning; 4 ounce Cream Sauce Base; 1 unit Mushroom Stock Concentrate; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Parmesan & Scallions

Recipe Development TeamPublished on December 07, 2020

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If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: It’s loaded with ’shroom slices. They’re the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added pan-roasted chicken strips seasoned with Italian herbs, springy cavatappi spirals, a creamy sauce, and a sprinkling of Parmesan cheese and scallions. Get ready for the oohs and ahhs from your lucky fellow diners.

Tags:

Lightning 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

4 ounce

Button Mushrooms

2 unit

Scallions

1 clove

Garlic

6 ounce

Cavatappi Pasta

(Contains: Wheat)

10 ounce

Chicken Breast Strips

1 tablespoon

Italian Seasoning

4 ounce

Cream Sauce Base

(Contains: Milk)

1 unit

Mushroom Stock Concentrate

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3556 kJ

Calories850 kcal

Fat41 g

Saturated Fat20 g

Carbohydrate77 g

Sugar7 g

Dietary Fiber4 g

Protein47 g

Cholesterol185 mg

Sodium810 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

•Paper Towel

Instructions

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

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

• Meanwhile, heat a drizzle of olive oil and 1 TBSP butter in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and softened, 2-3 minutes. • Push to one side of pan; add another drizzle of olive oil to empty side.

• While mushrooms cook, pat chicken* dry with paper towels and season all over with Italian Seasoning, salt, and pepper. • Once mushrooms are browned and softened, add chicken to empty side of pan; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in scallion whites and garlic; cook until fragrant, 1 minute.

• Add cream sauce base (TIP: Cut top off carton to open fully; transfer contents using a spoon or spatula to scrape sauce from carton sides) and stock concentrate to pan; stir to combine. • Bring to a simmer, then reduce heat to low. Season with salt and pepper.

• Add drained cavatappi, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) to pan; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Divide between bowls; top with scallion greens and remaining Parmesan. Serve.