Add the rigatoni to salted boiling water and bring back to the boil. Cook until tender, 12 mins or whatever it said on the packet
When done, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Add some oil to a pan and fry the chicken until golden. Set aside in a bowl.
Peel and grate the garlic (or use a garlic press). Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.In a small bowl, mix the garlic with 2 tbsp oil, Italian herbs and courgette.Halve the tomatoes and mix with the pesto in a (separate) bowl.Heat the pan again over medium heat. Fry the bacon and courgette for 3-4 mins. Add the tomatoes and cook for 4-5 mins, until softened. Add back in the chicken.
Add the balsamic vinegar, pasta and half the Italian style hard cheese to the vegetables.Stir, turn off the heat and season to taste with salt and pepper.
Add the cooked pasta to the sauce and stir to combine, (add more water if necessary) then remove from the heat.
Divide into your bowls and sprinkle over the remaining cheese to finish.
Enjoy!
Notes
This is based on a hello fresh recipe here but we have added chicken.