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Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 125grams middle bacon rashers, roughly chopped
- 250grams chicken thigh fillets, cut into 4 pieces each
- 40grams French onion soup mix
- 250grams rigatoni pasta
- 1 cup frozen peas
- 150milliliter sour cream
- 1/4 bunch parsley, roughly chopped
Nutrition per serving
2490kJ / 595Cal
2490 Kilojoules or 595 Calories
29% of daily energy intake*
Protein
28.2grams
Fat
28.5grams
Carbs
53.2grams
Sugars
7.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make it an epic pasta night with this budget-friendly creamy chicken and bacon pasta recipe. Freeze leftovers for an easy meal later.
Instruction tip
Tip:This recipe can easily be doubled and freezes well.
Method
Step 1 of 3
Heat oil in a large frying pan over medium heat. Add onion and bacon and cook for 4 minutes, or until softened.
Step 2 of 3
Add chicken pieces and cook for 5 minutes, stirring occasionally, or until beginning to brown. Add soup mix and stir to combine. Add 1½ cups water, reduce heat to low, cover and simmer for 15 minutes, or until sauce has thickened and chicken is tender.
Step 3 of 3
Meanwhile, cook pasta according to package directions. Stir peas through chicken mixture and cook for 1 minute, or until warmed through. Remove from heat and stir through sour cream. Sprinkle parsley over the top. Serve.
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