Sunny Lemon Chicken Rigatoni plus Roasted Broccoli, Parmesan & Parsley

Name: Sunny Lemon Chicken Rigatoni plus Roasted Broccoli, Parmesan & Parsley
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz Broccoli; 3 tbsp Parmesan Cheese; 10 oz Chicken Cutlets; 1 tsp Garlic Powder; 1 clove Garlic; 2 Lemon; 1/4 oz Parsley; 6 oz Pasta; 4 oz Cream Sauce Base; 1 1/2 tbsp Sour Cream; 1 tbsp Italian Seasoning; 1 unit Chicken Stock Concentrate; Salt; Black Pepper; 1 tbsp Cooking Oil; 1 tbsp Butter

By Recipe0 System

Think you’ve had every possible combination of chicken and pasta? Think again—our decadent spin on “chicken riggies” is one exciting shake-up in a bowl! A bright, tangy cream sauce made with seared lemon slices and Parmesan cheese coats juicy sautéed Italian-seasoned chicken. The saucy chicken is tossed with rigatoni, then topped with charred lemon slices and fresh parsley. A side of roasted broccoli rounds out this sunny dinner idea.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Broccoli
3 tbsp Parmesan Cheese
10 oz Chicken Cutlets
1 tsp Garlic Powder
1 clove Garlic
2 Lemon
1/4 oz Parsley
6 oz Pasta
4 oz Cream Sauce Base
1 1/2 tbsp Sour Cream
1 tbsp Italian Seasoning
1 unit Chicken Stock Concentrate
Salt
Black Pepper
1 tbsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Cut broccoli into bite-size pieces if necessary. Thinly slice one lemon; quarter remaining lemon (for 4 servings, thinly slice two lemons; quarter remaining lemons). Peel and mince or grate garlic. Roughly chop parsley.
2

Toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. TIP: If needed, cover broccoli with foil to keep warm until ready to serve.
3

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain.
4

Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!)

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
5

Heat a drizzle of oil in same pan over medium-high heat. Add lemon slices in a single layer; cook, stirring occasionally, until fragrant and lightly browned, 1-2 minutes. Transfer to a plate.

Add garlic to same pan and cook, stirring, until fragrant, 30-60 seconds.

Whisk in reserved pasta cooking water, cream sauce base, stock concentrate, Parmesan, and juice from two lemon wedges (four wedges for 4 servings). Cook, whisking, until slightly thickened, 2-4 minutes.

Reduce heat to medium low. Whisk in sour cream and 1 TBSP butter (2 TBSP for 4) until smooth.

Slice chicken crosswise. Add chicken to pan and toss to coat.
6

Divide drained rigatoni between shallow bowls; top with saucy chicken. Spoon any remaining sauce from pan over everything. Garnish with seared lemon slices and parsley.

Serve with roasted broccoli and remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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