Mediterranean-Style Chicken Rigatoni Skillet
with Sun-Dried Tomato Pesto & Feta
Cooking time
20 minutes
Servings
4
Calories
680 /serving
Ready to catch a breeze? It’s easy to imagine a family vacation in a sunny Mediterranean destination as you dig into this lively pasta dish. Chubby tubes of rigatoni are the recipients of a bright array of ingredients. Chicken breasts—seared to tender with a generous sprinkling of dried herbs—meet sautéed zucchini, cherry tomatoes and wilted leafy greens. To finalize the flavours, there’s sun-dried tomato pesto and cubes of feta cheese.
We will send you:
- 2 Chicken breasts
- 240g Baby greens (baby spinach or kale)
- 3 Garlic cloves
- 3 Zucchini (green, yellow or heirloom)
- 280g Cherry tomatoes
- 90ml Sun-dried tomato pesto
- 60ml Vegetable demi-glace
- 340g Rigatoni
- 60g Feta
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Cashews, Milk, Mustard, Sulphites, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Olive oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
8 g
Sodium
760 mg
Total Carb
82 g
Sugars
10 g
Protein
39 g
Fibre
8 g
Preparation
Cook the chicken
Bring a large pot of salted water to a boil. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before cutting into bite-size pieces.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 11 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of olive oil to prevent sticking.
Mise en place
Meanwhile, quarter the zucchini lengthwise; thinly slice. Halve the tomatoes. Mince the garlic.
Start the skillet
In the reserved pan, heat a drizzle of olive oil on medium. Add the zucchini and sauté, scraping up any browned bits, 2 to 3 min., until beginning to soften. Add the tomatoes and garlic. Sauté, 2 to 3 min., until softened; season with the remaining spices. Add the spinach and sauté, 1 to 2 min., until beginning to wilt.
Finish the skillet
To the pan of vegetables, add the pasta, chicken, demi-glace, pesto, 2 tbsp butter, ½ the reserved cooking water and S&P. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the skillet between your plates. Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
