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Creamy Pesto and Bacon Pasta with Irish Chicken

Creamy Pesto and Bacon Pasta with Irish Chicken

with cheese and green beans
0.0(0)
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Calories
: 
887 kcal
Protein
: 
59.4g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

1 unit(s)

Garlic

30 grams

Green Pesto

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

180 grams

Dried Rigatoni

(Contains: Mustard, Soya, May contain traces of allergens, Wheat, Cereals containing gluten)

130 grams

Irish Bacon

110 grams

Creme Fraiche

(Contains: Milk)

260 grams

Diced Irish Chicken Breast

100 grams

Green Beans

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3711 kJ
Energy (kcal)887 kcal
Fat40.3 g
of which saturates16.7 g
Carbohydrate72.3 g
of which sugars5.5 g
Dietary Fiber4.8 g
Protein59.4 g
Cholesterol7 mg
Salt2.8 g
Trans Fat0.1 g
Potassium143 mg
Calcium35 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.
•Grater
•Colander

Cooking steps

Cook the Rigatoni
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, 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. 

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

Get Prepped
2
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Trim  the green beans and chop into thirds.
  • Slice the bacon into 2cm cubes. IMPORTANT: Wash hands and equipment after handling raw meat.
Start the Sauce
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • 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 and fry until crispy, 3-4 mins. Cook lardons throughly.
  • Add the green beans and garlic. Cook until softened, 4-5 mins. Stir the pesto and creme fraiche into the pan.
  • Add the pasta and stir to coat in the sauce. Remove the pan from heat and season to taste with salt and pepper.
Garnish and Serve
4
  • Divide the pesto bacon pasta between your plates.
  • Garnish with a sprinkling of cheese.
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