Quick Chicken & Bacon Pesto Pasta

1. Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
2. Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
3. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
4. While the pasta cooks, peel and grate the garlic (or use a garlic press). Trim the green beans and cut into thirds.
5. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and cook for 4-5 mins.
6. Add the bacon and green beans and fry until golden and cooked through (roughly 4-5 mins).
7. Once the bacon is cooked, drain any extra fat from the pan and pop back on the heat.
8. Add the garlic to the chicken and bacon and fry for 30 seconds.
9. Stir the creme fraiche and water for the sauce (see pantry for amount) into the pan. Cook until piping hot, 2-3 mins.
10. Add the cooked pasta to the sauce and stir to combine, then remove from the heat.
11. Stir the pesto and two thirds of the hard Italian style cheese into your creamy pasta.
12. Serve and sprinkle over the remaining cheese to finish.
13. Enjoy!

Garlic Bread: Some warm and crusty garlic bread will certainly compliment the flavours of the pasta and even add a delightful crunch to the mix. You could even sprinkle over some additional grated cheese, to add some extra pizazz!

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