Spicy Chicken & Bacon Rigatoni

Name: Spicy Chicken & Bacon Rigatoni with Roasted Zucchini & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz Pasta; 4 oz Bacon; 10 oz Chicken Breast; 1 Tomato; 1 Onion; 1 Zucchini; 4 tbsp Crème Fraîche; 3 tbsp Parmesan Cheese; 1 tsp Red Pepper Flakes; 1 tsp Oregano; 1 tsp Garlic Powder; 2 tsp Cooking Oil, tsp; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Roasted Zucchini & Parmesan

By Recipe0 System

There are so many delicious flavors in this spicy rigatoni dish, from the smoky bacon to the savory seared chicken and herb-roasted zucchini, to the umami-rich Parmesan and garlic. Crème fraîche adds a touch of rich creaminess, and a pinch of chili flakes adds complexity and just a kiss of heat. We fondly call it “chicken riggies” (as we do with any combination of chicken and rigatoni), but you can call it a 30-minute slam dunk in a bowl! “Chicken riggies” is really fun to say, though. Highly recommend.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

6 oz Pasta
4 oz Bacon
10 oz Chicken Breast
1 Tomato
1 Onion
1 Zucchini
4 tbsp Crème Fraîche
3 tbsp Parmesan Cheese
1 tsp Red Pepper Flakes
1 tsp Oregano
1 tsp Garlic Powder
2 tsp Cooking Oil, tsp
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

Carefully discard all but a thin layer of bacon fat from pan.
2

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

While pasta cooks, trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice onion.
3

Toss zucchini on a baking sheet with a large drizzle of oil, half the oregano (all for 4 servings), salt, and pepper. Roast on top rack until golden brown and tender, 14-16 minutes.

Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper.

Return pan with bacon fat to medium-high heat. (TIP: If pan seems dry, add a drizzle of oil.) 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.
4

Return pan used for chicken to medium heat. Add a drizzle of oil and onion; season with garlic powder, a pinch of chili flakes, salt, and pepper. Cook, stirring occasionally, until onion starts to soften, 2-3 minutes.

Add tomato paste and cook, stirring constantly, until slightly darkened, 30-60 seconds.

Add ½ cup reserved pasta cooking water (¾ cup for 4 servings) and 2 TBSP butter (4 TBSP for 4). Bring to a simmer and cook, stirring constantly, until thickened, 2-3 minutes.
5

Reduce heat under pan with sauce to low. Stir in drained rigatoni, zucchini, chicken, and crème fraîche until everything is evenly coated in sauce. TIP: If sauce seems too thick, add splashes of reserved pasta cooking water 1 TBSP at a time.

Taste and season with salt and pepper if desired.
6

Divide pasta between shallow bowls; top with bacon and Parmesan. Sprinkle with as many remaining chili flakes as you like. Serve.

Bacon is fully cooked when internal temperature reaches 145°.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.