Grilled Chicken Rigatoni (bedient Farm) Recipe
Blistered cherry tomato sauce, zucchini & summer squash, wild lobster mushrooms, Italian cheeses & fresh basil, shaved summer truffle
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Wash and chop the zucchini, summer squash, and wild lobster mushrooms. Halve the cherry tomatoes.
- 2
Cook the Pasta
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.
- 3
Grill the Chicken
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.
- 4
Make the Sauce
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.
- 5
Combine Everything
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.
- 6
Serve
Plate the grilled chicken on top of the rigatoni mixture. Shave summer truffle over the top as desired. Serve warm.
