Chicken and Mushroom Rigatoni with Blush Sauce

Updated at: Thu, 17 Aug 2023 09:50:37 GMT

Step 1

1) Pat 2 chicken breasts dry with paper towels and place in a Suvie pan. Drizzle with 2 tbsp olive oil, season with 1 tsp Italian seasoning, and ½ tsp salt. Nestle 1 ½ cups of mushrooms around the chicken and sprinkle with 4 minced garlic cloves.

Step 2

2) Place 2 cups marinara and ½ cup sun-dried tomatoes in another Suvie pan, and stir to combine. Place pans in your Suvie, input settings, and cook now. Suvie Cook Settings Bottom Zone: Roast at 375°F for 20 minutes Top Zone: Roast at 375°F for 20 minutes

Step 3

3) Place 12 oz rigatoni in the Suvie strainer insert, place strainer insert into the Suvie pasta pot (green handles), and cover with lid. Place pasta pot inside the Suvie Starch Cooker on the hot plate, close the door, ensure drain tray is in place.Input settings and hit “cook”. Suvie Starch Cooker Settings: Pasta, 15 minutes

Step 4

4) After roasting, remove the pan with marinara sauce from your Suvie and transfer marinara to a large bowl. Broil the chicken and mushrooms for 7 minutes or until browned.

Step 5

5) While the chicken and mushrooms are broiling, add 2 tbsp cream cheese to the marinara, and whisk until blended.

Step 6

6) After the cook, remove the pan from your Suvie, and transfer the chicken breasts to a cutting board. Set chicken aside to rest for 2 minutes before dicing into bite-sized pieces. Add mushrooms, diced chicken, and pan-drippings to the bowl with the blush sauce, and stir to combine.

Step 7

7) Once the rigatoni has cooked, remove the strainer insert, and thoroughly drain. Add the pasta to the bowl and stir to combine.

Step 8

8) Divide pasta between 4 plates or bowls and top with 2 tbsp parsley and 2 tbsp grated parmesan before serving.

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