Name: Chargrill chicken and mushroom rigatoni
Prep time: 9 min
Cook time: 20 min
Total time: 29 min
Yield: 4
Ingredients: Chicken and mushroom rigatoni; 500 gram skinless chicken breast fillets; 3 teaspoon olive oil; 1 leek, cut into thin strips; 200 gram swiss brown mushrooms, sliced; 2 garlic cloves, crushed; 160 millilitre (2/3 cup) chicken stock; 125 millilitre (1/2 cup) white wine; 1 1/2 tablespoon wholegrain mustard; 400 gram rigatoni; 1/2 cup chopped dill leaves

Ingredients

Chicken and mushroom rigatoni

500 gram skinless chicken breast fillets

3 teaspoon olive oil

1 leek, cut into thin strips

200 gram swiss brown mushrooms, sliced

2 garlic cloves, crushed

160 millilitre (2/3 cup) chicken stock

125 millilitre (1/2 cup) white wine

1 1/2 tablespoon wholegrain mustard

400 gram rigatoni

1/2 cup chopped dill leaves

Method

Chicken and mushroom rigatoni

1.Heat a chargrill pan on medium-high. Brush chicken with 1 teaspoon oil and cook for 4 minutes each side, until just cooked through. Rest for 5 minutes, then slice thinly.

2.Meanwhile, heat remaining oil in a large, non-stick frying pan on medium- high. Add leek, mushrooms and garlic, and cook, stirring constantly, for 2 minutes, until slightly softened. Add 2 tablespoons stock. Reduce heat to medium, cover and cook for 5 minutes, until leek has softened.

3.Increase heat to high. Add wine, bring to the boil and boil for 2 minutes, until reduced by half. Add remaining stock and boil, uncovered, for 3 minutes, until reduced slightly. Stir through mustard.

4.Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions. Drain and return to pan. Add chicken, leek mixture and dill. Season to taste and toss to combine. Serve immediately.

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Ingredients

Method

Chicken and mushroom rigatoni

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