Blistered cherry tomato sauce, zucchini & summer squash, wild lobster mushrooms, Italian cheeses & fresh basil, shaved summer truffle

Wash and chop the zucchini, summer squash, and wild lobster mushrooms. Halve the cherry tomatoes.

Prepare the Ingredients

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and black pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Let it rest, then slice.

Grill the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cherry tomatoes and cook until blistered, about 5 minutes. Add the zucchini, summer squash, and wild lobster mushrooms. Sauté for an additional 5 minutes.

Make the Sauce

Add the cooked rigatoni to the skillet with the vegetables and sauce. Toss everything together, adding the Italian cheese blend and fresh basil. Adjust seasoning with salt and pepper as needed.

Combine Everything

Plate the grilled chicken on top of the rigatoni mixture. Shave summer truffle over the top as desired. Serve warm.

Serve

grilled chicken rigatoni (bedient farm)

Recipe information

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