One-Pan Chicken & Pesto Pasta Skillet
with Crisp-Tender String Beans
Cooking time
20 minutes
Servings
4
Calories
850 /serving
New year’s resolution: do fewer dishes! That’s where this one-pan wonder comes in handy. You’ll boil the pasta in the same pan as its accompaniments, for a creamy, herby dish that everyone in the fam can get behind. Brown bite-size chunks of chicken with zesty dried herbs first. Then the rigatoni cooks in its pesto and cream sauce, with string beans tossed in at the last minute. Whirl in some butter for a smooth finish.
We will send you:
- 8 Chicken thighs
- 400g String beans
- 30ml Basil pesto
- 450g Rigatoni
- 60ml Heavy cream
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Cashews, Wheat
You will need:
Salt & pepper (S&P)
Large high-sided pan
Oil
4 tbsp Butter
Total Fat
30 g
Saturated Fat
14 g
Sodium
690 mg
Total Carb
97 g
Sugars
8 g
Protein
51 g
Fibre
7 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel and cut into bite-size pieces; season with ½ the spices and S&P. In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Cook the chicken*, stirring frequently, 6 to 8 min., until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, remove the stem ends of the string beans; halve on an angle.
Start the skillet
Heat the reserved pan on medium-high. Add the pesto, cream, 5 cups water and a big pinch of S&P; bring to a boil. Add the pasta and boil, stirring occasionally, scraping up any browned bits from the bottom of the pan, 10 to 11 min., until the pasta is al dente and most of the sauce has been absorbed.
Continue the skillet
To the pan of pasta and sauce, add the string beans. Cook, stirring frequently, 2 to 4 min., until crisp-tender; season with the remaining spices and S&P.
Finish the skillet & serve
To the pan of pasta and string beans, add the chicken and 4 tbsp butter. Cook, stirring frequently, 1 to 2 min., until the chicken is warmed through and the sauce is creamy. If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency. Divide the skillet between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
