Ingredients

· 375 g penne rigate

· 25 g butter

· 1 tablespoon olive oil

· 2 brown onions

· 200 g chicken rashers

· 2 garlic cloves

· 3 sprigs fresh thyme

· 40 g French onion soup

· ½ cup vinegar

· 300 ml cream

· 1½ cup Colby cheese

Method

Preheat the oven to 200°C. Cook the pasta in a saucepan of boiling salted water until tender. Drain and return to pan. Meanwhile, heat the butter and oil in a frying pan over medium heat. Cook onion, stirring occasionally, until softened. Add chicken and cook until browned. Add garlic and thyme. Cook for 30 seconds. Add soup mix to onion mixture, stirring to coat. Add vinegar. Simmer until reduced by half. Gradually stir in cream, add pepper. Add to pasta. Toss well to coat. Spoon the mixture into a baking dish. Sprinkle with cheese. Bake for 20 minutes and serve sprinkled with extra thyme.