Ultimate Cheesy Chicken, Bacon and Asparagus Rigatoni Bake
with Parmigiano Reggiano and Rocket & Pear Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Almonds
- Nuts
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
- May contain traces of allergens
Looking for a taste of everyday luxury? This Ultimate Creamy Chicken and Bacon Rigatoni Bake is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
30 grams
Mature Cheddar Cheese
(Contains: Milk)
3 unit(s)
Garlic Clove
100 grams
Asparagus
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
240 grams
Diced British Chicken Breast
60 grams
British Smoked Bacon Lardons
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
20 grams
Parmigiano Reggiano
(Contains: Milk)
1 unit(s)
Pear
1 bunch(es)
Chives
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
Grate the Cheddar. Peel and grate the garlic (or use a garlic press). Trim the asparagus and cut into thirds.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
When the pasta has 5 mins of cooking left, add the asparagus to the pan. Simmer for the remaining time.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.
Halfway through, add the bacon lardons to the pan and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. It's cooked when no longer pink in the middle. Cook bacon thoroughly.
Add the garlic to the pan and cook for 1 min more.
Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 1-2 mins.
Preheat your grill to high.
Add the cooked pasta and asparagus, cheddar and Parmigiano Reggiano to the sauce. Stir until melted, then remove from the heat. Taste, and season with salt and pepper if needed.
Transfer the pasta to an ovenproof dish. Grill until golden and crispy, 6-8 mins.
Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways. Roughly chop the chives (use scissors if easier).
In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.
Just before serving, add the pear and rocket to the dressing. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
When everything's ready, share the ultimate chicken, bacon and asparagus rigatoni bake between your plates. Sprinkle over the chives.
Serve the pear salad alongside. Scatter over the flaked almonds to finish.
Enjoy!
