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INGREDIENTS
- 200g/7oz of penne or fusilli pasta (can use gluten free)
- 1 onion finely chopped
- 4 cloves of garlic finely chopped
- 3 slices of lean bacon sliced into small pieces
- 2 chicken breasts (skin and fat removed) cut into bitesize pieces
- 1 courgette (zucchini), finely chopped
- 1 carrot, finely chopped
- 7 button mushrooms, sliced
- 480ml (2 cups) of passata
- 240ml (1 cup) of chicken stock
- Handful of cherry or grape tomatoes halved
- Splash of balsamic vinegar
- Splash of Tabasco sauce
- 2 tablespoons of tomato paste (puree in the uk)
- 2 tsp of Oregano
- Salt and Pepper to season
- 120g (4oz) of cheddar (4xHEa's) or can use mozzarella
METHOD
- Preheat oven to 200c or 400f
- Place pasta into a saucepan of boiling hot water and cook until al dente, drain and rinse with cold water to prevent from cooking further.
- Spray a frying pan with some spray oil add, the chicken and cook until golden brown and set aside.
- Add the onion, garlic and bacon and brown for 2 mins.
- Add all other vegetables and cook for a further 5 mins
- Add the passata, stock, balsamic vinegar, Tabasco, tomato puree and oregano and bring to the boil then reduce the heat. Simmer, covered for about 30mins.
- Add the mixture to a casserole dish, along with the pasta and chicken, season with salt and pepper and top with cheddar, then bake in the oven for approx 30mins until the cheese on top is melted and golden.
- Serve with your choice of sides.
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