Ultimate Creamy Chicken and Bacon Rigatoni Bake
with Parmigiano Reggiano, Cheddar and Rocket Salad
- Milk
- Cereals containing gluten
- Wheat
Ingredients
30 grams
Mature Cheddar Cheese
(Contains: Milk)
3 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
240 grams
Diced British Chicken Breast
60 grams
British Smoked Bacon Lardons
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Parmigiano Reggiano
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
30 grams
Butter
2.5 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your grill to high. 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).
When 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 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.
Once cooked, transfer the chicken and bacon to a plate. 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.
Pop the (now empty) frying pan back on medium-high and melt in the butter (see pantry for amount).
Once melted, stir in the garlic and cook for 1 min, then stir in the flour (see pantry for amount).
Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the chicken stock paste. Bring to the boil, then stir and simmer until thickened, 1-2 mins.
Mix in the creme fraiche and both cheeses. Taste and season with salt and pepper if needed.
Stir the cooked pasta, chicken and bacon into the sauce. Cook until piping hot, 1-2 mins, then transfer to an ovenproof dish.
Grill your pasta bake until golden and crispy, 6-8 mins.
Meanwhile, in a medium bowl, drizzle in the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Stir to combine.
When everything's ready, add the rocket to the bowl with the oil and toss to coat the leaves.
Share your ultimate chicken and bacon rigatoni bake between your plates.
Serve the rocket on the side.
Enjoy!
