Ultimate Creamy Chicken and Bacon Rigatoni Bake
with Cheddar Cheese and Tenderstem® Broccoli
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.
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
150
Tenderstem Broccoli
40
Mature Cheddar Cheese
(Contains Milk)
3
Garlic Clove
180
Rigatoni Pasta
(Contains Cereals containing gluten)
260
Diced Chicken Breast
60
British Smoked Bacon Lardons
10
Chicken Stock Paste
150
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
30
Butter
30
Flour
250
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your grill to high. Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
Halve any thick broccoli stems lengthways. Grate the cheese. 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. The chicken is cooked when no longer pink in the middle. Cook lardons 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 pasta, chicken and bacon into the sauce. Cook until piping hot, 1-2 mins, then transfer to a baking dish.
Meanwhile, boil a half-full kettle.
Grill your pasta bake until golden and crispy, 6-8 mins.
Meanwhile, pour the boiled water into the (now empty) saucepan with 1/2 tsp salt on high heat.
Bring back to the boil, then add the broccoli and cook until just tender, 3-5 mins.
Once cooked, drain in a colander, then return to the saucepan. Drizzle with a little oil and season with salt and pepper if you'd like.
When everything is ready, plate up your ultimate chicken and bacon rigatoni bake with the broccoli alongside.
Enjoy!
