Creamy Mushroom & Pancetta Rigatoni

with Truffle Zest & Parmesan

15 MIN

+$1.99/serving 2 Servings

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with Cooked Pulled Chicken

From the Test Kitchen

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this creamy pasta, earthy mushrooms, delightfully salty pancetta, and tubular rigatoni come together in a decadent cream sauce, made even more luxurious by a dash of our truffle zest seasoning.

See Plans

Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Cooked Pulled Chicken
10 oz Cooked Rigatoni Pasta
4 oz Mushrooms
3 oz Baby Spinach
¼ cup Grated Parmesan Cheese
¼ cup Cream
1 oz Garlic & Herb Flavored Butter
¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start your dish

Wash and dry the fresh produce. Thinly slice the mushrooms. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pulled chicken (tearing the pieces apart before adding) and sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and the chicken is heated through.

2 Make the sauce

Add the cream (shaking the packet before opening), butter, spinach, as much of the truffle zest as you'd like, and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted.

3 Finish the pasta & serve your dish

Add the pasta; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat. Serve the finished pasta garnished with half the parmesan (you will have extra). Enjoy!