Creamy Chicken & Charred Zucchini Tarragon Rigatoni

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.

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.

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.

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.