A rich and creamy pasta dish packed with tender Cedar Food Group chicken breast, juicy prawns and golden mushrooms. Finished with garlic, passata, Parmigiano and a touch of apple cider vinegar, this sauce is creamy, full of flavour and beautifully balanced.
Toss through your favourite pasta and finish with extra Parmigiano and cracked pepper for an easy dinner the whole family will love.
Prep Time
15 minutes
Cook Time
25 minutes
Serving Size
4-6 servings
Difficulty
Easy
What you'll need
Season the chicken and prawns: Season the Cedar Food Group chicken breast and prawns with salt, white pepper and cracked black pepper.
Cook the chicken: Heat a drizzle of olive oil in a large pan. Add the chicken and cook until golden and cooked through. Remove from the pan and place in a bowl.
Cook the prawns: Using the same pan, cook the prawns until cooked through and lightly golden. Remove and add them to the bowl with the chicken.
Build the sauce: Add the butter to the same pan, followed by the garlic and mushrooms. Cook until the mushrooms have developed a beautiful golden colour and softened.
Add the chicken and prawns: Return the cooked chicken and prawns to the pan and toss everything together.
Add the vinegar: Pour in the apple cider vinegar and allow it to cook for a minute or two until it has evaporated.
Make it creamy: Pour in the cooking cream, followed by the passata. Season with the remaining salt, white pepper and cracked black pepper.
Simmer: Lower the heat, cover the pan and allow the sauce to gently simmer for a few minutes while you cook your pasta.
Cook the pasta: Cook the rigatoni according to the packet instructions. Before draining, reserve some of the pasta cooking water.
Bring it together: Add the cooked pasta to the sauce and toss well. Add a little reserved pasta water if needed to loosen the sauce and help everything come together.
Finish: Add the Parmigiano and plenty of cracked black pepper. Toss once more and serve with extra Parmigiano on top.
