Creamy Bacon and Chicken Breast Pesto Pasta
with Green Beans and Grated Hard Italian Style Cheese
This Creamy Bacon and Chicken Breast Pesto Pasta 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
180
Rigatoni Pasta
(Contains Cereals containing gluten)
2
Garlic Clove
150
Green Beans
90
British Smoked Bacon Lardons
10
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
50
Fresh Pesto
(Contains Milk)
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
260
Diced British Chicken Breast
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, peel and grate the garlic (or use a garlic press). Trim the green beans and cut into thirds.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and cook for 4-5 mins.
c) Add the bacon and green beans and fry until golden and cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. The chicken is cooked when no longer pink in the middle.
a) Once the bacon is cooked, drain any extra fat from the pan and pop back on the heat.
b) Add the garlic to the chicken and bacon and fry for 30 secs.
a) Stir the veg stock, creme fraiche and water for the sauce (see pantry for amount) into the pan. Cook until piping hot, 2-3 mins.
b) Add the cooked pasta to the sauce and stir to combine, then remove from the heat.
a) Stir the pesto and two thirds of the hard Italian style cheese into your creamy pasta.
b) Toss to coat.
a) Share your creamy chicken and bacon pesto pasta between your bowls.
b) Sprinkle over the remaining cheese to finish.
Enjoy!
