Chicken and Bacon Mince Rigatoni

Chicken and Bacon Mince Rigatoni

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 28, 2018.
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The broccoli is hidden in the sauce with this dish, but if you don’t think that’ll go down well with your little ones, steam it and serve on the side.

Ingredients

Chicken and Bacon Mince Rigatoni

  • 350g rigatoni pasta
  • 1 broccoli, florets very finely chopped
  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 450g chicken and bacon mince
  • 250g 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

To Serve

  • 35g Parmesan cheese, finely grated
  • 2 tablespoons parsley

Steps

  1. Bring a large pot of salted water to the boil. Prepare your ingredients. 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.
  2. While pasta cooks, heat a drizzle of oil in a large frypan on medium heat. Cook onion and garlic for 3-4 minutes, until softened.
  3. 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.
  4. Add stock and tomatoes to pan with mince and simmer for 2-4 minutes, until sauce thickens slightly, then stir through sour cream, vinegar and lemon zest and juice.
  5. Gently toss through drained pasta and broccoli. Season well with salt and freshly ground black pepper. Finely chop parsley.
  6. To serve, divide chicken and bacon mince rigatoni between plates and sprinkle over grated Parmesan cheese and parsley.

Nutritional Information

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