Lemony Chicken, Bacon and Pea Rigatoni

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the bacon lardons and diced chicken to the pan and season with salt and pepper.

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. Cook bacon thoroughly.

Once the chicken and bacon have browned, lower the heat to medium and add the garlic. Cook for 1 min more.

Pour in the water for the sauce (see pantry for amount) and chicken stock paste. Stir together well, then bring to the boil.

Reduce the heat to low and simmer until the sauce is reduced by half, 8-10 mins.

Meanwhile, add the rigatoni to your pan of boiling 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 sticking together.

Once the sauce has reduced and the chicken has browned, stir through the peas and creme fraiche. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add a squeeze of lemon juice, then add the cooked rigatoni and stir together to combine.

Taste and season with salt, pepper and more lemon juice if needed.