Spring Chicken Pesto Rigatoni

Name: Spring Chicken Pesto Rigatoni with Spinach, Charred Scallions, Almonds, Ricotta & Bacon
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz Pasta; 4 oz Bacon; 5 oz Spinach; 1 unit Chicken Stock Concentrate; 1 Lemon; 4 oz Ricotta Cheese; 8 tbsp Pesto; 10 oz Chicken Cutlets; 4 unit Scallions; 1 tsp Garlic Powder; 1 oz Almonds; 4 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Spinach, Charred Scallions, Almonds, Ricotta & Bacon

By Recipe0 System

Think you’ve had every possible combo of chicken and pasta? Spring this decadent dish on your tastebuds for a flavorful surprise! Lemon juice and basil pesto coat rigatoni for a bright base that lets the stars of the meal really shine. Toasted almonds and charred scallions add smoky depth to pasta, then everything’s topped with garlicky chicken, a dollop of lemony ricotta, and a sprinkle of crumbled bacon. Sweet and savory, rich and refreshing—this delightful dinner features your favorite spring flavors in full bloom.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Pasta
4 oz Bacon
5 oz Spinach
1 unit Chicken Stock Concentrate
1 Lemon
4 oz Ricotta Cheese
8 tbsp Pesto
10 oz Chicken Cutlets
4 unit Scallions
1 tsp Garlic Powder
1 oz Almonds
4 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Halve scallions crosswise, separating whites from greens. Zest and quarter lemon.

Heat a large, dry pan over medium- high heat. Add scallion whites and scallion greens; cook 1-2 minutes per side, until charred. TIP: Scallion greens will cook faster than scallion whites. Once greens are charred, remove from pan and continue cooking whites.

Turn off heat; transfer to a cutting board. Once cool enough to handle, roughly chop.
2

Slice bacon* crosswise into 1⁄4-inch pieces.

Heat dry pan used for scallions over medium-high heat. Add bacon in an even layer; cook undisturbed, until crispy on bottom, 2-3 minutes.

Stir bacon; cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 2-5 minutes more.

Turn off heat; transfer to a paper-towel- lined plate. Reserve bacon fat in pan. Once cool enough to handle, crumble bacon into smaller pieces.
3

Pat chicken* dry with paper towels and season all over with garlic powder, salt, and pepper.

Once pan used for bacon has cooled slightly, heat reserved bacon fat over medium heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium heat. Add almonds and cook, stirring occasionally, until golden, 1-2 minutes. Turn off heat and set aside.
4

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until almost al dente, 9-11 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain and return to pot.

While pasta cooks, place ricotta in a small bowl. (TIP: To save on cleanup, mix ricotta directly in cup.) Season with 1 TBSP olive oil (2 TBSP for 4), lemon zest to taste, and a pinch of salt and pepper. Stir to combine.
5

Add spinach, pesto, stock concentrate, juice from half the lemon, and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings) to pot with pasta. Toss until spinach is wilted and pasta is al dente. If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce.

Stir in almonds and chopped scallions. Taste and season with salt and pepper.
6

Slice chicken crosswise.

Divide pasta between bowls and top with chicken. Dollop with seasoned ricotta and sprinkle with crumbled bacon. Season with pepper. Serve with remaining lemon wedges on the side.

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