![[SIDE VEG DOUBLE BROCCOLI] Premium Lemony Chicken & Rigatoni plus Roasted Broccoli (Cutlet 15oz)](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/64ad6e2608c61453c499aac8-391ef93c-21f370ff.jpeg)
[SIDE VEG DOUBLE BROCCOLI] Premium Lemony Chicken & Rigatoni plus Roasted Broccoli (Cutlet 15oz)
- Wheat
- Milk
Think you’ve had every possible combination of chicken and pasta? Think again—our decadent spin on “chicken riggies” is one exciting shake-up in a bowl! A bright, tangy cream sauce made with seared lemon slices and Parmesan cheese coats juicy sautéed Italian-seasoned chicken. The saucy chicken is tossed with rigatoni, then topped with charred lemon slices and fresh parsley. A side of roasted broccoli rounds out this sunny dinner idea.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
2 unit
Lemon
1 clove
Garlic
⅓ tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
¼ ounce
Parsley
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Thinly slice one lemon; quarter remaining lemon (for 4 servings, thinly slice two lemons; quarter remaining lemons). Peel and mince or grate garlic. Roughly chop parsley.
Toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. TIP: If needed, cover broccoli with foil to keep warm until ready to serve.
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain.
Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!)
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
Heat a drizzle of oil in same pan over medium-high heat. Add lemon slices in a single layer; cook, stirring occasionally, until fragrant and lightly browned, 1-2 minutes. Transfer to a plate.
Add garlic to same pan and cook, stirring, until fragrant, 30-60 seconds.
Whisk in reserved pasta cooking water, cream sauce base, stock concentrate, Parmesan, and juice from two lemon wedges (four wedges for 4 servings). Cook, whisking, until slightly thickened, 2-4 minutes.
Reduce heat to medium low. Whisk in sour cream and 1 TBSP butter (2 TBSP for 4) until smooth.
Slice chicken crosswise. Add chicken to pan and toss to coat.
Divide drained rigatoni between shallow bowls; top with saucy chicken. Spoon any remaining sauce from pan over everything. Garnish with seared lemon slices and parsley.
Serve with roasted broccoli and remaining lemon wedges on the side.
