with cheese and cherry tomatoes
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Garlic
1 unit(s)
Green Pesto
30 grams
Grated Italian Style Hard Cheese
1 unit(s)
Cherry Tomatoes
125 grams
Dried Rigatoni
180 grams
Diced Irish Chicken Breast
260 grams
Creme Fraiche
110 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve the tomatoes.
- Slice the bacon into 2cm cubes. IMPORTANT: Wash hands and equipment after handling raw meat.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the bacon and fry until crispy, 3-4 mins. Cook bacon thoroughly.
- Add the tomatoes and garlic. Cook until softened, 4-5 mins. Stir the pesto and creme fraiche into the pan.
- Add the pasta and stir to coat in the sauce. Remove the pan from heat and season to taste with salt and pepper.
- Divide the pesto bacon pasta between your plates.
- Garnish with a sprinkling of cheese.
2988
kJ
Energy (kJ)
714
kcal
Energy (kcal)
25.9
g
Fat
11.7
g
of which saturates
69.9
g
Carbohydrate
5.5
g
of which sugars
4.2
g
Dietary Fiber
48.6
g
Protein
0
mg
Cholesterol
0.81
g
Salt
