Chicken Rigatoni with Creamy Tomato Sauce and Escarole Salad
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Ingredients & Equipment
What we send
- 1head escarole
- 2 clovesgarlic
- 1 packethoney
- 2boneless skinless chicken breasts
- 6 ouncesrigatoni
- 116-ounce jar marinara sauce
- 1/4 cupheavy cream
- 1/4 teaspooncrushed red pepper
- 1 ouncegrated Parmesan cheese
- 2 ouncesricotta salata
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 12" large pan
Prepare Ingredients and Make Dressing
Bring a medium pot of water to a boil over high heat. Tear escarole leaves into bite-size pieces, discarding tough ribs and root end, then rinse thoroughly. Halve lemon. Thinly slice garlic. In a large bowl, whisk together ½ packet honey, juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Set aside until ready to serve.
Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat ½ tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board, reserving pan, off heat, for Step 4.
While chicken sears, season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 10 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. This is a great time to set the table!
Simmer Tomato Sauce
Return pan from chicken to medium heat and add 1 teaspoon olive oil. When oil is shimmering, add garlic and sauté, stirring, until golden, about 1 minute. Add marinara sauce and season with ¼ teaspoon salt and black pepper as desired. Simmer, stirring occasionally, until sauce is warmed through, 6-8 minutes. Meanwhile, once cool enough to handle, cut chicken into ½-inch cubes.
Finish Chicken Rigatoni
Once sauce has simmered, add heavy cream to pan, still over medium heat. Add crushed red pepper (skip or use half for less heat) and cooked rigatoni and cook, stirring, to warm through, 2-3 minutes. Adding 1 tablespoon at a time, stir in reserved pasta water until sauce is silky and clings to noodles. Remove pan from heat. Stir in cubed chicken and half of Parmesan. Taste and add salt and black pepper as desired.
Toss Salad and Plate Rigatoni
Crumble half of ricotta salata into bowl with dressing (use the rest as a garnish for your next pasta night!), then add escarole and toss to coat. Divide chicken rigatoni between serving plates, garnish with remaining Parmesan, and serve with escarole salad. Dig in!