Spicy Miso Chicken Rigatoni
with Fresh Pasta, Caramelized Shallot, Asparagus & Parm
- Milk
- Eggs
- Wheat
- Soy
In this veggie-filled bowl, you’ll toss fresh rigatoni pasta in a creamy sauce that starts with asparagus, shallot, and scallion sautéed in bacon fat. You’ll stir in an umami-packed miso sauce concentrate plus pork stock and bring the heat with Sriracha. Finish the sauce with crispy bacon, sour cream, and butter, and garnish with plenty of Parm and scallions.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 unit
Pork Ramen Stock Concentrate
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
8 ounce
Asparagus
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Miso Sauce Concentrate
(Contains: Soy)
2 unit
Scallions
½ teaspoon
Sriracha
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
0.13 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Bring a large pot of 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. Carefully discard all but a thin layer of bacon fat from pan (you'll use it in Step 4). Once bacon is cool enough to handle, roughly chop.
Meanwhile, trim and discard woody bottom ends from asparagus; thinly slice stalks on a diagonal. Halve, peel, and thinly slice shallot. Thinly slice scallions, separating whites from greens.
Using your hands, gently separate rigatoni.
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 4-6 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
While pasta cooks, heat pan with bacon fat over medium-high heat. (TIP: If pan seems dry, add a drizzle of oil.) Add asparagus, shallot, and scallion whites; cook, stirring frequently, until browned and tender, 2-4 minutes.
To pan with veggies, add miso sauce concentrates, pork ramen stock concentrate, garlic powder, half the Sriracha, ½ cup plain water, and a pinch of sugar (all the Sriracha and ¾ cup plain water for 4 servings); stir to combine. Bring to a simmer, stirring occasionally.
Once sauce is simmering, add drained rigatoni and half the bacon. Cook, tossing, until pasta is evenly coated, 1-3 minutes. TIP: If sauce seems too thick, add reserved pasta cooking water 1 TBSP at a time.
Turn off heat; stir in sour cream, half the Parmesan, and 2 TBSP butter (4 TBSP for 4).
Divide pasta between bowls; top with remaining Parmesan, remaining bacon, and scallion greens. Serve.
