Chicken, Bacon and Romanesco Pasta Bake

• Boil a large pot of salted water for the rigatoni.
• When boiling, add the rigatoni to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, reserve some pasta water for later then drain in a colander and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the chicken to the pan and season with half the garlic herb mix, salt and pepper. 
• Fry until golden brown on the outside and cooked through, 8-10 mins.
• Add the bacon for the final 5-7 mins. Cook bacon thoroughly.
• Once cooked, remove the chicken from the pan and cover to keep warm. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Add the broccoli and courgette to the pan and cook for 2-3 mins.
• Add a splash of water and cover with a lid or some foil.
• Cook until the broccoli is tender, 4-5 mins.

• Return the chicken and bacon to the pan along with the creme fraiche, stock, remaining garlic herb mix and a splash of pasta water. 
• Toss the sauce and pasta together and pour into an oven dish.
• Sprinkle over the grated Italian cheese and bake in the oven until it is piping hot and the cheese is melted, 4-5 mins.