Cheesy Pasta Bake With Chicken And Bacon Recipe

By Kitchen Sanctuary

Ingredients

400 g (4 1/2 cups) dried pasta shapes ((I used rigatoni))
1 tbsp oil
3 large chicken breasts ((approx. 600g/1.3lbs altogether) cut into bitesize chunks)
1 large onion (peeled and chopped)
1 red bell pepper (de-seeded and chopped)
1 yellow bell pepper (de-seeded and chopped)
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic (peeled and minced)
1 tbsp tomato puree ((paste for USA))
½ tsp dried oregano
½ tsp dried thyme
2 x 400g (2 x 14oz) tins of finely chopped tomatoes
120 ml (1/2 cup) double (heavy) cream
100 g (3 packed cups) fresh baby spinach
6 rashers cooked bacon (roughly chopped)
100 g (1 cup) grated strong cheddar cheese
100 g (1 cup) grated mozzarella
small bunch parsley (roughly torn)

Prep Time15mins
Cook Time45mins
Servings6

Instructions

Preheat the oven to 190C/375F (fan).

Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.

Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes.

Add the onion and cook for a further 3-4 minutes until the onion is softened.

Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.

Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.

Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.

Take out of the oven and top with parsley before serving.