Nick’s Pick | Chicken Radiatore
with Peas, Brussels Sprouts & Grana Padano
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Keep the heat on a little longer with a cozy supper starring radiator-shaped pasta. To ensure it gets a warm reaction, each portion is anchored with tender slices of seared chicken thighs. You’ll also throw plenty of veggies right into the mix: thin ribbons of Brussels sprouts and spring-green peas are enrobed in a garlicky cream-based sauce, along with those al dente radiatore. Grana Padano cheese ensures top-to-bottom comfort.
We will send you:
- 4 Chicken thighs
- 200g Brussels sprouts
- 2 Garlic cloves
- 150g Green peas
- 225g Radiatore
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
12 g
Sodium
800 mg
Total Carb
115 g
Sugars
12 g
Protein
62 g
Fibre
12 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the root ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Mince the garlic.
Cook the chicken
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the Brussels sprouts and sauté, 2 to 3 min., until softened. Add the garlic, demi-glace, cream, peas, ½ the reserved cooking water and the remaining spices. Cook, stirring frequently, 2 to 3 min., until slightly reduced.
Combine the pasta
To the pan of sauce, add the pasta and chicken. Cook, stirring frequently, 1 to 2 min., until warmed through and combined. Add ⅔ of the cheese; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
