Creamy Chicken Pasta with Bacon
with courgette and sun-dried tomato sauce
This chicken rigatoni is coated in deliciously creamy sun dried tomato sauce and paired with vibrant veg like onion and courgette.
Tags:
Quick
Allergens:
Wheat
•Milk
•Barley
The quantities provided above are averages only.
Total15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
180 grams
Dried Rigatoni
2 unit(s)
Garlic
110 grams
Creme Fraiche
50 grams
Grated Cheese
1 sachet(s)
Sun Dried Tomato Paste
½ sachet(s)
Italian Herbs
1 sachet(s)
Chicken Stock
1 unit(s)
Onion
1 unit(s)
Courgette
130 grams
Irish Bacon
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4115 kJ
Energy (kcal)983 kcal
Fat44.5 g
of which saturates20.1 g
Carbohydrate82.2 g
of which sugars10.1 g
Dietary Fiber4.2 g
Protein65.5 g
Salt3.4 g
Potassium375.1 mg
Calcium29.7 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
•Pot with Lid
Cooking Steps
1
- Boil a pot of salted water for the pasta.
- When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 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.
- Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
- Trim the courgette and halve lengthways. Chop widthways into 2cm chunks.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion for 1-2 mins.
- Add the garlic and chicken and season with salt and pepper. Fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
NOTE: Adding bacon? Chop into 2cm cubes then add to the pan with the onion fry for 3-4 mins before adding the chicken.
3
- Add the courgette, sun-dried tomato paste and half a sachet of Italian herbs (per 2P). Fry for 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add the creme fraiche and stock to the pan. Simmer, stirring for 2 mins.
- Add the rigatoni and toss to coat. Cook for 1 min more. Season with salt and pepper.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
4
- Divide the pasta and veg between deep plates.
- Garnish with a sprinkling of cheese.
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