One-Pot Creamy Paprika Chicken Cavatappi

Name: One-Pot Creamy Paprika Chicken Cavatappi with Dark Meat Chicken, Bell Peppers & Onion
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Onion; 1 unit Lemon; ¼ ounce Parsley; 2 teaspoon Paprika; 1 teaspoon Garlic Powder; 1 unit Cream of Chicken Concentrate; ½ ounce Vidalia Onion Paste; 6 tablespoon Cream Cheese; 1 teaspoon Chili Flakes; 12 ounce Cavatappi Pasta; 6 tablespoon Parmesan Cheese; 2 unit Bell Pepper; 20 ounce Diced Skinless Dark Meat Chicken; Salt; Pepper; Cooking Oil; Butter

with Dark Meat Chicken, Bell Peppers & Onion

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Packed with smoky and umami flavors, this luxurious dish is date- and guest-worthy! You’ll sear onions, peppers, and dark meat chicken seasoned with paprika to golden-brown perfection, then add sweet-umami Vidalia onion paste, cream cheese, and lemon for a craveable, velvety sauce. Toss with curly cavatappi and finish with lemon zest, parsley, and Parmesan for a dish everyone at the table will love.

Tags:

Protein Smart

•Easy Cleanup

•New

•Family Friendly

Allergens:

Milk

•Soy

•Wheat

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 Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Onion

1 unit

Lemon

¼ ounce

Parsley

2 teaspoon

Paprika

1 teaspoon

Garlic Powder

1 unit

Cream of Chicken Concentrate

(Contains: Milk, Soy, Wheat)

½ ounce

Vidalia Onion Paste

6 tablespoon

Cream Cheese

(Contains: Milk)

1 teaspoon

Chili Flakes

12 ounce

Cavatappi Pasta

(Contains: Wheat)

6 tablespoon

Parmesan Cheese

(Contains: Milk)

2 unit

Bell Pepper

20 ounce

Diced Skinless Dark Meat Chicken

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories740 kcal

Fat25 g

Saturated Fat9 g

Carbohydrate80 g

Sugar8 g

Dietary Fiber6 g

Protein43 g

Cholesterol160 mg

Sodium710 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

•Zester

•Strainer

Instructions

PDF

• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and slice onions into 1⁄4-inch strips. Halve, core, and slice bell peppers into 1⁄4-inch strips. Roughly chop parsley. Zest and quarter lemon. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 1⁄2 cups pasta cooking water (3 cups for 8 servings), then drain. Reserve pot.

• While pasta cooks, open packages of chicken and drain off any excess liquid. • Once pasta is done, heat a large drizzle of oil over medium-high heat in pot used for pasta. Add chicken and season with paprika, salt, and pepper. Cook, stirring occasionally, until beginning to brown, 2-4 minutes. • Add another drizzle of oil to pot; stir in onions, bell peppers, garlic powder, and a pinch of salt and pepper. Cook, stirring frequently, until onions and bell peppers have softened and chicken is cooked through, 4-5 minutes more.

• Stir cream of chicken concentrate, Vidalia onion paste, cream cheese, half the parsley, 1 cup reserved pasta cooking water, 1 TBSP butter, juice from half the lemon, and as many chili flakes as you like into pot (use 1 3⁄4 cups reserved pasta cooking water and 2 TBSP butter for 8 servings). Cook, stirring constantly, until everything is combined, 30-60 seconds. • Transfer drained cavatappi to pot with sauce; toss to coat. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Turn off heat.

• Stir in lemon zest and half the Parmesan. Taste and season with salt and pepper. • Divide pasta between shallow bowls. Top with remaining Parmesan and remaining parsley. Serve with any remaining lemon wedges on the side.

Poultry is fully cooked when internal temperature reaches 165°.