Creamy Chicken & Charred Zucchini Tarragon Rigatoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Chicken & Charred Zucchini Tarragon Rigatoni

Creamy Chicken & Charred Zucchini Tarragon Rigatoni

with Cucumber Salad

We think tarragon deserves a little more love, so tonight we are giving it a moment in the limelight. A classic combination with chicken and creamy sauce, served atop piping hot pasta – it’s all the comfort both you and this underrated herb were looking for.

Allergens:
Gluten
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

½ bunch

tarragon

1 unit

zucchini

1 packet

chicken thigh

1 cube

chicken stock

1 unit

cucumber

⅖ packet

rigatoni pasta

(Contains Gluten;)

1 tub

thickened cream

(Contains Milk;)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

hot water

2 tsp

plain flour

(Contains Gluten;)

2 tsp

balsamic vinegar

½ tsp

honey

sideBannerName

Nutritional Values

per serving
Energy (kJ)0 kJ
Calories4020 kcal
Fat46.5 g
of which saturates25.1 g
Carbohydrate81.9 g
of which sugars9.7 g
Dietary Fibre0 g
Protein50.7 g
Cholesterol0 mg
Sodium235 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Medium Bowl
Saucepan
Small Bowl
Strainer
Bowl
Large Pan
Spoon

Instructions

Get prepped
1

Bring a large saucepan of salted water to the boil. Chop the zucchini and chicken thigh into 2 cm chunks. Peel and crush the garlic. Pick and finely chop the tarragon leaves (use suggested amount). In a small bowl, combine the hot water (use suggested amount) and chicken stock cube. Stir to dissolve. Slice the cucumber into half-moons.

Cook the pasta
2

Add the rigatoni (use the suggested amount in order for your dish to be perfectly balanced, just the way we planned it!) to the boiling water and cook for 7-8 minutes, or until ‘al dente’. Drain, return to the saucepan and drizzle with olive oil to prevent sticking.

Cook the zucchini
3

While the pasta is cooking, heat a large frying pan over a medium-high heat. Once hot, add the zucchini and cook, stirring occasionally, for 5-6 minutes, or until lightly golden and charred. Transfer to a bowl and season with a pinch of salt and pepper. In a medium bowl, mix the plain flour and a pinch of salt and pepper. Add the chicken and toss to coat.

Make the tarragon sauce
4

Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the chicken thigh and cook for 4-5 minutes, or until browned and cooked through. Add the garlic and cook for 1 minute, or until fragrant. Pour in the thickened cream and chicken stock mixture and mix well. Reduce the heat to medium and simmer for 5 minutes, or until slightly thickened. Stir in the tarragon (1 tsp for 2 people / 2 tsp for 4 people) and zucchini. Add the rigatoni and stir through to coat in the sauce. Season to taste with a pinch of salt and pepper.

Make the salad
5

While the sauce is cooking, combine the vinegar, honey, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper in a medium bowl. Add the mixed salad leaves and cucumber and toss to coat. TIP: Toss the salad just before serving to prevent soggy leaves.

Serve up
6

Divide the creamy chicken and tarragon pasta between bowls and top with a good pinch of black pepper. Serve the salad on the side.