Cheesy Pasta Bake With Chicken and Bacon

Cheesy Pasta Bake With Chicken And Bacon - a family favourite (and it makes great leftovers too!).

SERVINGS - 6 people

Ingredients

• 400 g dried pasta shapes - (I used rigatoni)
• 1 tbsp vegetable oil
• 3 large chicken breasts - 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
• pinch of salt and pepper
• 2 cloves garlic - peeled and minced
• 1 tbsp tomato puree
• ½ tsp dried oregano
• ½ tsp dried thyme
• 800 g tinned chopped tomatoes
• 120 ml double (heavy) cream
• 100 g fresh baby spinach
• 6 rashers cooked bacon - chopped
• 100 g strong cheddar cheese - grated
• 100 g mozzarella - grated
• Small bunch parsley - roughly torn

Method

1. Preheat the oven to 190c/375f.  Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack.  Drain.
2. 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.
3. Add the onion and cook for a further 3-4 minutes until the onion is softened.
4. Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme.  Stir and cook for 2-3 minutes.
5. 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.
6. Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
7. Take out of the oven and top with parsley before serving.

https://www.kitchensanctuary.com/cheesy-pasta-bake-chicken-bacon/