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Creamy Bacon Pasta with Irish Chicken

Creamy Bacon Pasta with Irish Chicken

with cherry tomatoes and herby pangrattato
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
984 kcal
Protein
: 
69.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

250 grams

Cherry Tomatoes

60 grams

Baby Spinach

110 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Garlic

1 sachet(s)

Italian Herbs

50 grams

Grated Cheese

(Contains: Milk)

1 sachet(s)

Vegetable Stock

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

100 grams

Irish Bacon Lardons

300 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)4118 kJ
Energy (kcal)984 kcal
Fat40.3 g
of which saturates19.7 g
Carbohydrate84.3 g
of which sugars10.8 g
Dietary Fiber5.9 g
Protein69.2 g
Salt8.6 g
Potassium342.5 mg
Calcium12.5 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Pan with Lid
•Colander

Cooking steps

Cook the Pasta
1
  • 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, 12 mins.
  • Once cooked, 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.

Make the Pangrattato
2
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil. 
  • When hot, add the breadcrumbs and half the Italian herbs.
  • Fry until crispy, 3-4 mins. Season to taste with salt and pepper.
  • Remove from the pan and set aside.
Get Prepped
3
  • Peel and grate the garlic (or use a garlic press).
Fry the Bacon
4
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once the oil is hot, fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • add the bacon lardons and cherry tomatoes.
  • Cook until bacon is golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
  • Pop in the garlic and remaining Italian herbs and fry for 1 min more.
Simmer the Sauce
5
  • Stir in the creme fraiche and stock along with 25ml water (per 2P).
  • Bring to the boil, cover and simmer for 2-3 mins.
  • Stir through the spinach, pasta and half the cheese.
  • Mix until everything is well coated with the sauce. 
  • Add a splash of water to loosen the sauce if you feel it's too thick. Season to taste with salt and pepper.
Finish and Serve
6
  • Mix the crispy breadcrumbs with the remaining cheese.
  • Divide the creamy bacon pasta between bowls.
  • Top with the cheesy breadcrumbs.
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