Chicken, Bacon & Broccoli Rigatoni

Method

• Cook the pasta as per the packet instructions, then drain.
• Meanwhile, dice the bacon and chicken, cut the broccoli into florets and finely chop the stalks too. Crush the garlic.
• In a large frying pan or a wok, heat a glug of oil over a medium heat. Add the bacon and cook until browned. Remove the bacon from the pan and set aside.
• Add the diced chicken, half the crushed garlic and oregano to the pan, season with salt and pepper. Cook the chicken until golden brown and cooked through, around 5 - 7 minutes. Remove the chicken from the pan and set aside.
• Make up the chicken stock cube with 125ml boiling water per serving.
• To the same pan, add the rest of the garlic and cook for a couple of minutes until fragrant. Pour in the chicken stock and add the cream cheese. Whisk until the cream cheese is fully incorporated into the stock. Add the broccoli and cook for about 5 minutes until slightly tender.
• Return the cooked chicken and bacon to the pan with the sauce. Add the cooked pasta and stir until everything is well combined.
• Sprinkle the grated Parmesan cheese on top then plate up and enjoy!