Your Kiwi Diamond Recipes

National Park Pasta


  • 1 packet Diamond Pasta Spirals
  • 600gms diced Chicken
  • 250gms chopped Bacon
  • 3 larges Spring Onions
  • 250gms Creme Fraiche
  • 450mls Chicken Stock
  • 2tbsp Olive Oil
  • 400gm jar pasta sauce
  • 400gm bottle passata or tomato puree
  • 250mls White Wine
  • 200gms Mozzarella Cheese
  • Sprinkling of Parmesan and fresh Parsley
  • Salt & Pepper
  • Spoonful of sugar to balance acidity (optional)


In a hot pan briefly sear the chicken in the olive oil (just long enough to seal the juices, no more). Set the chicken aside and saute the bacon, adding the spring onions after a minute or two and then the wine. Reduce the liquid by about half so the appearance is slightly syrupy. Add the creme fraiche followed by the pasta sauce, puree and chicken stock. Return the chicken to the pan and season well.

Using a foil tray (this is a crowd pleaser on location so forget washing up!), approximately 33x26cm, add the dried pasta and pour over the chicken and bacon sauce. Mix together. The liquid should just almost be covering the apsta. Spirals are the best for this dish as they really grip the sauce. Scatter with mozarella, cover with foil and cook for 45 minutes in a 180 degree centigrade oven. Remove the foil 20 minutes before finished for the cheese to brown. Sprinkle the parmesan and parsley.

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