Creamy Chicken Pasta Bake with Irish Bacon
with parsley and bell pepper
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Protein Rich
Allergens:
Barley
•Cereals containing gluten
•Wheat
•Milk
The quantities provided above are averages only.
Total50 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Bell Pepper
5 grams
Parsley
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
180 grams
Dried Rigatoni
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
65 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
260 grams
Diced Irish Chicken Breast
1 pack(s)
Passata
1 sachet(s)
Dried Thyme
100 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Pepper
to taste
Salt
Nutrition Values
Energy (kJ)3637 kJ
Energy (kcal)869 kcal
Fat29.7 g
of which saturates13.6 g
Carbohydrate86.1 g
of which sugars18.3 g
Dietary Fiber7.7 g
Protein60.9 g
Cholesterol14 mg
Salt5.5 g
Trans Fat0.2 g
Potassium269.1 mg
Calcium7.2 mg
Iron0.4 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Colander
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the rigatoni.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Roughly chop the parsley (stalks and all).
2
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, add the bacon, chicken and bell pepper. Season with salt and pepper. IMPORTANT: Wash hands after handling raw meat and its packaging. Cook lardons thoroughly.
- Cook, shifting occasionally, until the chicken is browned all over, 5-6 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Meanwhile, add the pasta to the pot of boiling water and cook until softened, 10-12 mins.
- When the pasta is cooked, drain in a colander and return to the pot, off the heat.
4
- Meanwhile, add the dried thyme, stock, 25ml water (per 2P) and passata to the pan with the chicken.
- Bring to the boil, then reduce the heat to medium. Season with salt and pepper.
- Simmer until the sauce has thickened and the veg is softened, stirring occasionally, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Loosen the sauce with a splash of water if you feel it's too dry.
5
- Mix together the cooked pasta, creme fraiche, chicken sauce and half the parsley.
- Season to taste with salt and pepper.
- Transfer to an oven dish and sprinkle over the Italian style cheese.
- Pop onto the top shelf of your oven.
- Bake until golden and a little crunchy at the edges, 10-12 mins.
6
- Divide your creamy chicken pasta bake between deep plates or bowls.
- Finish with a sprinkling of the remaining parsley.
