French Onion Style Creamy Chicken Breast Pasta
with Bacon and Mushrooms
This French Onion Style Creamy Chicken Breast Pasta is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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)
Onion
2 unit(s)
Garlic Clove
90 grams
British Smoked Bacon Lardons
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
80 grams
Sliced Mushrooms
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
260 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar
20 grams
Butter
1 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the bacon is cooked, transfer to a small bowl and set aside. Keep the bacon fat in the pan.
Return the (now empty) pan back to medium-high heat, with an extra drizzle of oil if it needs it.
Once hot, add the onion. Season with salt and pepper and fry, stirring occasionally until softened, 5-6 mins.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
Once the onions have softened, stir the cider vinegar and sugar (see pantry for amount) into the onion and cook until evaporated, 1-2 mins.
Stir in the diced chicken and sliced mushrooms and continue cooking until the chicken has browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When your pan of water is 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 from sticking together.
Once the mushrooms have browned, add the garlic and cook for 1 min more. Add the butter and flour (see pantry for both amounts) to the pan and cook, stirring, for 1-2 mins.
Stir in the water for the sauce (see pantry for amount), chicken stock paste and creme fraiche. Reduce to medium heat, and simmer until the sauce has thickened, 4-5 mins.
Add the bacon, cooked pasta and half the cheese. Add a splash of water if it's a little too thick. Taste and season with more salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Share your French onion style pasta between your serving bowls.
Finish with a sprinkle of the remaining cheese.
Enjoy!
