Creamy Sun-Dried Tomato & Chicken Pasta
with Parmesan & Scallions
Packed with sweet umami sun-dried tomato flavor, this chicken pasta dinner is a trattoria-style classic that’s ready in a quick 25 minutes. You’ll seared chicken cutlets to golden-brown perfection, then toss with al dente rigatoni in a velvety sun-dried tomato cream sauce. Finish the dish with a sprinkle of Parmesan and scallion greens.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1.5 ounce
Sun-Dried Tomatoes
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
6 ounce
Rigatoni Pasta
(Contains Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
Heat a drizzle of oil in the same pan used for chicken over medium-high heat. Add scallion whites and sun-dried tomatoes; cook, stirring constantly, until fragrant, 1-2 minutes. Stir in cream sauce base, stock concentrate, and ¼ cup pasta cooking water (½ cup for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring constantly until sauce is warmed through, 1-2 minutes. TIP: If pasta isn’t done cooking, ladle liquid directly from pot. Remove pan from heat and cover to keep warm.
Slice chicken crosswise. Add chicken and pasta to pan with sauce. Toss to thoroughly combine. Taste and season with salt and pepper if desired. (For 4 servings, if your pan is not large enough, transfer everything back to your pasta pot to mix.)
Divide pasta between shallow bowls and top with Parmesan and scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
