Chicken Pot Pie-Inspired Gemelli
with Garlic & Chive Pangrattato
Cooking time
30 minutes
Servings
4
Calories
860 /serving
Chicken pot pie is a cozy, cottagey dish that fills you with warm thoughts. And pasta, well, who ever gets enough of this family-pleaser? Putting the two together makes a fantastic early spring supper, with golden-brown pangrattato for texture on top.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 300g Nantes carrots
- 1 Shallot (or onion)
- 15ml Minced garlic
- 7g Chives (or garlic chives)
- 38g Panko
- 12g Chicken demi-glace
- 340g Gemelli
- 150g Green peas
- 120ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
4 tbsp Butter
Total Fat
35 g
Saturated Fat
17 g
Sodium
750 mg
Total Carb
89 g
Sugars
10 g
Protein
49 g
Fibre
7 g
Preparation
Make the pangrattato
- In a large, high-sided pan, heat 2 tbsp butter on medium.
- Add the panko and toast, stirring constantly, 1 to 2 min., until golden brown.
- Add ½ the garlic and cook, stirring often, 30 sec. to 1 min., until fragrant; generously season with S&P.
- Transfer to a bowl and reserve the pan.
Cook & shred the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 4 to 6 min. per side, until browned.
- Add ¼ cup water and cook, scraping up any browned bits, 1 to 2 min., until cooked through.
- Transfer the chicken and any liquid to a shallow bowl. Reserve the pan. Using two forks, shred the chicken.
Mise en place
- Bring a large pot of salted water to a boil.
- Halve the carrots lengthwise; thinly slice crosswise.
- Halve, peel and mince the shallot.
- Thinly slice the chives.
Boil the pasta
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ⅔ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
- In the reserved pan, heat 2 tbsp butter on medium.
- Add the carrots and sauté, 5 to 6 min., until beginning to soften; season with S&P.
- Add the shallot and sauté, 2 to 3 min., until the carrots have softened.
- Add the peas and remaining garlic. Sauté, 1 to 2 min., until fragrant.
- Add the cream, demi-glace, remaining spices and S&P; stir well.
Finish & serve
- To the bowl of pangrattato, add the chives; stir well.
- To the pan of sauce, add the pasta, chicken and ½ the reserved cooking water; toss well.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls.
- Garnish with the pangrattato. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
