Creamy Dreamy Chicken & Mushroom Cavatappi
with Scallions & Parmesan
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 springy cavatappi spirals, a creamy garlic herb sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to make waves at your dinner table.
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
2 unit
Scallions
8 ounce
Button Mushrooms
6 ounce
Cavatappi Pasta
(Contains: Wheat)
1 tablespoon
Flour
(Contains: Wheat)
6.75 ounce
Milk
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
10 ounce
Chicken Breast Strips
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• 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 in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wash out pan
• 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.
• 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 (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.
• 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.
Stir in chicken along with mushrooms.
• Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.
