Chicken & Pesto Pasta Skillet
with Tender-Crisp Green Beans
Cooking time
20 minutes
Servings
4
Calories
860 /serving
Family life plan: do fewer dishes! You’ll boil the pasta in the same pan as its accompaniments, for a creamy, herby, all-round yummy dish. Alongside the chicken, rigatoni cooks in its pesto and cream sauce, with green beans tossed in at the last minute.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 400g Green beans (or string peas)
- 45ml Basil pesto
- 450g Rigatoni
- 60ml Heavy cream
- 18g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Cashews • Milk • Mustard • Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
4 tbsp Butter
Total Fat
32 g
Saturated Fat
14 g
Sodium
710 mg
Total Carb
95 g
Sugars
7 g
Protein
50 g
Fibre
7 g
Preparation
Cook the chicken
- Pat the chicken dry and cut into bite-size pieces; season with ½ the spices and S&P.
- In a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add the chicken* and cook, stirring often, 6 to 8 min., until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, remove the stem ends of the green beans; halve crosswise on an angle.
Start the skillet
- Heat the reserved pan on medium-high.
- Add the pesto, cream, 5 cups water and a big pinch of S&P; bring to a boil.
- Add the pasta and boil, stirring occasionally, scraping up any browned bits, 10 to 11 min., until the pasta is al dente and most of the sauce has been absorbed.
Continue the skillet
- To the pan, add the green beans. Cook, stirring often, 2 to 4 min., until crisp-tender; season with the remaining spices and S&P.
Finish the skillet & serve
- To the pan, add the chicken and 4 tbsp butter.
- Cook, stirring often, 1 to 2 min., until the chicken is warmed through and the sauce is creamy.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
- Divide the skillet between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
