Creamy Chicken and Bacon Truffle Mushroom Rigatoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Chicken and Bacon Truffle Mushroom Rigatoni

Creamy Chicken and Bacon Truffle Mushroom Rigatoni

with Tenderstem® Broccoli

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

150 grams

Tenderstem Broccoli

240 grams

Diced British Chicken Breast

120 grams

Sliced Mushrooms

60 grams

Bacon Lardons

1 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Truffle Zest

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3819 kJ
Energy (kcal)913 kcal
Fat39.9 g
of which saturates21.6 g
Carbohydrate73.7 g
of which sugars7.6 g
Protein61.3 g
Salt2.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan



a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) Once boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.


a) While the pasta cooks, cut the Tenderstem® into thirds.

b) When the pasta has been cooking for 8 mins, add the Tenderstem® to the same pan and bring back to the boil.

c) Cook with the pasta for the last 4 mins of cooking time. 

d) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and mushrooms to the pan and season with salt and pepper, stir fry for 4-5 mins.

c) Add the bacon, and until golden brown on the outside and cooked through, 4-5 mins more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Once the chicken and bacon is cooked, stir in the garlic and cook for 1 min more.


a) Next, reduce the heat slightly, then add the creme fraiche and veg stock paste.

b) Pour in the water for the sauce (see pantry for amount). Bring to the boil and simmer for 2 mins, then remove from the heat.

c) Stir through the truffle zest and hard Italian style cheese. Add a splash of water if the sauce is a little too thick.


a) Add the cooked pasta and broccoli to the creamy sauce and toss together. Reheat if necessary.

b) Taste and add salt and pepper if needed.

c) Serve the creamy chicken and bacon rigatoni in bowls and tuck in.