Protein Swap | Chicken Breast Creamy Tomato Pesto Rigatoni
with Roasted Pepper & Green Beans
Cooking time
20 minutes
Servings
2/4
Calories
910 /serving
You’ve got dinner rigged and ready with a vibrant set of ingredients. Thick tubes of rigatoni are all set to take on some chunky compatriots. Mingling with the pasta, and boiled in the same water, are green beans for crisp green texture. Three amicos—tangy-sweet sun-dried tomato pesto, amplified by roasted pepper and smoothed out with heavy cream—make for a simple and stellar sauce. Get fork-ready with pan-seared chicken breasts cut into tender slices set out on top.
We will send you:
- 2 Chicken breasts
- 300g Green beans
- 30ml Sun-dried tomato pesto
- 1 Roasted pepper
- 170g Rigatoni
- 60ml Heavy cream
- 9g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Cashews, Milk, Sulphites, Wheat
You will need:
Large pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
17 g
Sodium
650 mg
Total Carb
83 g
Sugars
10 g
Protein
55 g
Fibre
9 g
Preparation
Boil the pasta & green beans
Bring a large pot of salted water to a boil. Remove the stem ends of the green beans; halve crosswise on an angle. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 11 min., until al dente. In the final 3 min., add the green beans. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of 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 slicing against the grain.
Mise en place
Meanwhile, small-dice the roasted pepper.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the roasted pepper and sauté, 1 to 2 min., until warmed through. Add the pesto, cream, reserved cooking water, remaining spices and S&P. Cook, scraping up any browned bits, 2 to 4 min., until beginning to thicken. Add 2 tbsp butter (double for 4 portions); stir well.
Combine the pasta & serve
To the pan of sauce, add the pasta and green beans. Cook, stirring frequently, 1 to 2 min., until coated and combined. Divide the pasta between your plates. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
