Meal Kit
Chicken Thigh and Mushroom Rigatoni
with Swiss cheese and crispy onions
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Sesame
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Over 30g protein
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
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4 fl. oz. Cream Sauce Base
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5 oz. Rigatoni
- 4 oz. Button Mushrooms
- 1 Shallot
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1 oz. Shredded Swiss Cheese
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½ oz. Crispy Onions
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¼ oz. Flour
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1 tsp. Mushroom Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOMQEDOX
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Calories660
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Carbohydrates68g
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Net Carbs64g
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Fat24g
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Protein44g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Large Non-Stick Pan
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain in a colander and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Peel and mince shallot.Pat chicken thighs dry and season all over with 1/4 tsp. pepper and half the garlic salt (reserve remaining for sauce). Don't worry about trimming. Excess fat will render while cooking and add flavor. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate. Reserve pan; no need to wipe clean. -
4 Cook Vegetables and Start Sauce
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil.
Add mushrooms, shallots, and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 4-6 minutes.Add flour and stir until no dry flour remains. Add cream base and 1/3 cup reserved pasta cooking water. Bring to a simmer. -
5 Finish Sauce, Add Pasta, and Finish Dish
Once simmering, add chicken and any accumulated juices, remaining garlic salt, 1/4 tsp. pepper, mushroom seasoning, pasta, cheese, and a pinch of salt to hot pan.
Stir often until combined and sauce has slightly thickened, 2-3 minutes.If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, garnishing with crispy onions. Bon appétit!
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