Creamy Chicken & Mushroom Rigatoni

Name: Creamy Chicken & Mushroom Rigatoni with Sun-Dried Tomatoes, Shallot, Almonds & Parsley
Yield: 2 servings
Ingredients: 6 oz Pasta; 2 Egg; 10 oz Chicken Breast; 4 tbsp Hummus; 1 Tomato; 1 Lemon; 2 clove Garlic; 4 oz Mushroom; 1 1/2 oz Tomato; 1 tsp Red Pepper Flakes; 1/4 oz Parsley; 1 unit Shallot; 1/2 oz Almonds; 1 tsp Granulated Sugar, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp

with Sun-Dried Tomatoes, Shallot, Almonds & Parsley

By Recipe0 System

Get ready for a rich, luscious vegan pasta dinner idea! Hummus may sound like an odd addition to pasta sauce, but trust us, it’s what gives our vegan pasta its next-level creaminess. You’ll start by sautéing mushrooms and shallot, then add zingy sun-dried tomatoes and garlic and finish the sauce with hummus and olive oil. After mixing in the rigatoni, you’ll serve the pasta with a crunchy sprinkle of sliced almonds, parsley, chili flakes, and fresh lemon for a pasta night worthy of your favorite bowls.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Pasta
2 Egg
10 oz Chicken Breast
4 tbsp Hummus
1 Tomato
1 Lemon
2 clove Garlic
4 oz Mushroom
1 1/2 oz Tomato
1 tsp Red Pepper Flakes
1/4 oz Parsley
1 unit Shallot
1/2 oz Almonds
1 tsp Granulated Sugar, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Finely chop sundried tomatoes. Finely chop parsley. Quarter lemon.
2

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.

Open package of chicken and drain off any excess liquid; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3

While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot; cook, stirring occasionally, until veggies are browned and slightly crispy, 6-8 minutes. Season with salt and pepper.

Use pan used for chicken here.
4

Add garlic, sun-dried tomatoes, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) to pan with veggies. Cook, stirring, until tomato paste is brick red and garlic is fragrant, 1-2 minutes.

Stir stock concentrates and 1⁄3 cup reserved pasta cooking water (½ cup for 4) into pan. (TIP: Ladle directly from pasta pot if pasta isn’t finished cooking yet.) Bring to a simmer and cook until sauce has slightly reduced, 1-2 minutes.

Reduce heat to low and stir in hummus and a large drizzle of olive oil until fully incorporated. (TIP: Add another splash of pasta cooking water if sauce seems dry.) Season with salt and pepper.
5

Add drained rigatoni and half the parsley to pan with sauce; stir until coated. TIP: If necessary, add another splash of reserved pasta cooking water and another drizzle of olive oil until everything is coated in a glossy sauce.

Taste and season with salt and pepper if needed.

Stir in chicken along with rigatoni.
6

Divide pasta between bowls. Top with almonds, remaining parsley, and as many chili flakes as you like.

Squeeze juice from one lemon wedge (two wedges for 4 servings) over top. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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