Protein Swap | Sliced Chicken & Peperonata Pasta
with Cubanelle Pepper
Cooking time
15 minutes
Servings
2/4
Calories
1060 /serving
Peppers are what give this classic Italian veggie stew its spunk. Red with tomato and tangy with white balsamic, it's a vibrant saucy mixer for chubby tubes of rigatoni. Upping the ante are slices of tender-cooked chicken breasts, with a smooth finish from butter and Grana Padano.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Cubanelle pepper
- 15ml Minced garlic
- 1 Sweet pepper
- 100ml Tomato sauce
- 30ml White balsamic vinegar
- 225g Rigatoni
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
4 or 8 tbsp Butter
Total Fat
45 g
Saturated Fat
20 g
Sodium
1020 mg
Total Carb
106 g
Sugars
14 g
Protein
59 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the pork
- Meanwhile, pat the pork dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
- Let rest before slicing.
Sauté the vegetables
- Meanwhile, halve, core and thinly slice both types of peppers lengthwise.
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add both types of peppers, the garlic, remaining spices and S&P. Sauté, 3 to 5 min., until beginning to brown.
- Add the vinegar and sauté, scraping up any browned bits, 1 to 2 min., until evaporated.
Make the sauce
- To the pan, add the tomato sauce, reserved cooking water and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 2 to 4 min., until thickened.
Combine the pasta & serve
- To the pan, add the pasta, pork, ½ the cheese, **2 tbsp butter **(double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until the pasta is coated and combined.
- Divide the **pasta **between your plates.
- Garnish with the remaining cheese and a drizzle of oil. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
