French Onion Style Chicken and Bacon Rigatoni

Once the bacon is cooked, transfer to a small bowl and set aside. Keep the bacon fat in the pan.

Return the (now empty) pan back to medium-high heat, with an extra drizzle of oil if it needs it.

Once hot, add the onion. Season with salt and pepper and stir-fry until softened, 5-6 mins. 

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the rigatoni.

Once the onions have softened, stir the cider vinegar and sugar (see pantry for amount) into the pan and cook until evaporated, 1-2 mins. 

Stir in the diced chicken and sliced mushrooms and continue cooking until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

When your pan of water is boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

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

Once the mushrooms have browned, add the garlic and cook for 1 min more.

Add the butter and flour (see pantry for both amounts) to the pan and cook, stirring, for 1-2 mins.

Stir in the water for the sauce (see pantry for amount), chicken stock paste and creme fraiche. Reduce to medium heat, then simmer until the sauce has thickened, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Add the fried bacon, cooked pasta and half the cheese.

Add a splash of water if it's a little too thick. Taste and season with more salt and pepper if needed.