Italian · Serves 2
with Parmesan & Scallions
Packed with sweet umami sun-dried tomato flavor, this chicken pasta dinner is a trattoria-style classic that’s ready in a quick 25 minutes. You’ll seared chicken cutlets to golden-brown perfection, then toss with al dente rigatoni in a velvety sun-dried tomato cream sauce. Finish the dish with a sprinkle of Parmesan and scallion greens.
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with garlic powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side.
Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and sun-dried tomatoes; cook, stirring constantly, until fragrant, 1-2 minutes.
Stir in cream sauce base, stock concentrate, and ¼ cup pasta cooking water (½ cup for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring constantly until sauce is warmed through, 1-2 minutes. TIP: If pasta isn’t done cooking, ladle water directly from pot.
Keep covered off heat until ready to use in the next step.
Slice chicken crosswise.
Add chicken and drained rigatoni to pan with sauce. Toss to thoroughly coat. Taste and season with salt and pepper if desired. (For 4 servings, if your pan isn’t large enough, carefully transfer everything back into the empty pasta pot.)
Divide pasta between shallow bowls and top with Parmesan and scallion greens. Serve.
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