French Onion Style Creamy Chicken Breast Pasta

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 red onion. Season with salt and pepper and fry, stirring occasionally until softened, 5-6 mins. 

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Once the onions have softened, stir the cider vinegar and sugar (see pantry for amount) into the onion and cook until evaporated, 1-2 mins. Stir in the diced chicken and sliced mushrooms and continue cooking until the chicken has browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the 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 chicken has browned, add the garlic and cook for 1 min more. Add the flour and butter (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, and simmer until the sauce has thickened and the chicken has cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the 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.