Lemony Chicken, Bacon and Pea Rigatoni
with Creme Fraiche
This Lemony Chicken, Bacon and Pea Rigatoni is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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.
Ingredients
2 unit(s)
Garlic Clove
½ unit(s)
Lemon
260 grams
Diced British Chicken Breast
10 grams
Chicken Stock Paste
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
120 grams
Peas
150 grams
Creme Fraiche
(Contains Milk)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil for the pasta.
Peel and grate the garlic (or use a garlic press).
Zest and halve the lemon (see ingredients for amount).
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.
Share your lemony chicken and bacon pasta between your bowls and sprinkle over the lemon zest.
Grind over a little more pepper if you'd like to finish.
Enjoy!
