Spicy Chicken & Bacon Rigatoni
with Roasted Zucchini & Parmesan
- Wheat
- Milk
There are so many delicious flavors in this spicy rigatoni dish, from the smoky bacon to the savory seared chicken and herb-roasted zucchini, to the umami-rich Parmesan and garlic. Crème fraîche adds a touch of rich creaminess, and a pinch of chili flakes adds complexity and just a kiss of heat. We fondly call it “chicken riggies” (as we do with any combination of chicken and rigatoni), but you can call it a 30-minute slam dunk in a bowl! “Chicken riggies” is really fun to say, though. Highly recommend.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
4 ounce
Bacon
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
1 unit
Onion
1 unit
Zucchini
4 tablespoon
Crème Fraîche
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
1 teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Carefully discard all but a thin layer of bacon fat from pan.
• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. • While pasta cooks, trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice onion.
• Toss zucchini on a baking sheet with a large drizzle of oil, half the oregano (all for 4 servings), salt, and pepper. Roast on top rack until golden brown and tender, 14-16 minutes. • Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. • Return pan with bacon fat to medium-high heat. (TIP: If pan seems dry, add a drizzle of oil.) Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Return pan used for chicken to medium heat. Add a drizzle of oil and onion; season with garlic powder, a pinch of chili flakes, salt, and pepper. Cook, stirring occasionally, until onion starts to soften, 2-3 minutes. • Add tomato paste and cook, stirring constantly, until slightly darkened, 30-60 seconds. • Add ½ cup reserved pasta cooking water (¾ cup for 4 servings) and 2 TBSP butter (4 TBSP for 4). Bring to a simmer and cook, stirring constantly, until thickened, 2-3 minutes.
• Reduce heat under pan with sauce to low. Stir in drained rigatoni, zucchini, chicken, and crème fraîche until everything is evenly coated in sauce. TIP: If sauce seems too thick, add splashes of reserved pasta cooking water 1 TBSP at a time. • Taste and season with salt and pepper if desired.
• Divide pasta between shallow bowls; top with bacon and Parmesan. Sprinkle with as many remaining chili flakes as you like. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
Chicken is fully cooked when internal temperature reaches 165°.
