Chicken, Bacon and Broccoli Rigatoni

Chicken, Bacon and Broccoli Rigatoni

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 9, 2017.
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A perfect midweek meal.

Ingredients

CHICKEN, BACON AND BROCCOLI RIGATONI

  • 350g rigatoni pasta
  • 1 head broccoli, florets very finely chopped
  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 450g chicken and bacon mince
  • 1 punnet white button mushrooms, finely diced
  • ½ cup vegetable or chicken stock
  • 1 can chopped tomatoes
  • ¼ cup sour cream
  • 1 teaspoon balsamic vinegar
  • Zest and juice of ½ lemon
  • 2 tablespoons finely chopped parsley leaves

TO SERVE

  • ½ block Parmesan cheese, finely grated

Steps

  1. a large pot of salted water to the boil.
  2. Cook pasta in pot of boiling water for 12-13 minutes, until just tender. In the last 2 minutes of cook time, add broccoli. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
  3. While pasta cooks, heat a drizzle of oil in a large fry-pan on medium heat. Cook onion and garlic for 3-4 minutes, until softened.
  4. Add chicken and bacon mince and cook for 4-5 minutes, breaking up mince with a wooden spoon as it cooks, until browned. Add mushrooms and cook a further 2 minutes.
  5. Add stock and canned tomatoes to pan with mince and simmer for 2-4 minutes, until sauce thickens slightly, then stir through all remaining ingredients.
  6. Gently toss through drained pasta and broccoli. Season well with salt and freshly ground black pepper.
  7. divide chicken, bacon and broccoli rigatoni between plates and sprinkle over grated Parmesan cheese.

Nutritional Information

Energy 2295 kj
549 kcal
Protein 36.5g
Carbohydrate 57.9g
Fat 17.8g