Protein Swap | Peperonata Pasta with Tender Sliced Chicken
Cubanelle Pepper
Cooking time
15 minutes
Servings
2/4
Calories
1060 /serving
Peppers are what give this classic Italian veggie mélange its spunk, though there are many variations. Red with tomato sauce and tangy with white balsamic and olive-flecked seasonings, the stewy sauce is a vibrant mixer for chubby tubes of rigatoni. Upping the ante are slices of tender-cooked chicken breasts, with a smooth finish from butter and Grana Padano.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 1 Cubanelle pepper
- 1 Sweet pepper
- 30ml White balsamic vinegar
- 225g Rigatoni
- 100ml Tomato sauce
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Oil
Large pot
Strainer
4 or 8 tbsp Butter
Salt & pepper (S&P)
Large pan
Total Fat
46 g
Saturated Fat
20 g
Sodium
1020 mg
Total Carb
104 g
Sugars
13 g
Protein
60 g
Fibre
7 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 11 min., until al dente. 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.
Sauté the vegetables
Meanwhile, halve, core and thinly slice both types of peppers lengthwise. In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add both types of peppers, the garlic, remaining spices and S&P. Sauté, 3 to 5 min., until beginning to brown. Add the vinegar and sauté, scraping up any browned bits, 1 to 2 min., until evaporated.
Make the sauce
To the pan of vegetables, add the tomato sauce, reserved cooking water and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 4 min., until thickened.
Combine the pasta & serve
To the pan of sauce, add the pasta, chicken, ½ the cheese, 2 tbsp butter (double for 4 portions) and S&P. Cook, stirring frequently, 2 to 3 min., until the pasta is coated and combined. Divide the pasta between your plates. Garnish with the remaining cheese and a drizzle of oil. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
