Chicken & Bacon Pasta Bake

• 450 gchicken breast, diced
• 300 mlhot chicken stock
• 400 gpenne pasta
• 400 gtin chopped tomatoes
• 1 tbsptomato purée
• Salt and freshly ground black pepper, to taste
• 1medium onion, finely chopped
• 2garlic cloves, crushed
• 1 tspdried oregano
• 150 mldouble cream
• 2 tbspolive oil
• 150 gsmoked streaky bacon, chopped
• 150 gmature cheddar, grated
• 10 gflat-leaf parsley, finely chopped (optional) (optional)
• 2carrots, finely diced

Method

1. 1Bring a large pan of salted water to the boil and cook the penne for 1 minute less than packet time so it's firm to the bite; drain and set aside; it'll finish cooking in the oven.
2. 2Heat the olive oil in a large frying pan over medium-high heat and fry the bacon until the edges crisp and the fat runs, about 3 minutes. Add the diced chicken and cook until sealed and no longer pink at the edges, 4-5 minutes.
3. 3Add the chopped onion and diced carrots and cook for 5 minutes until softened. Stir in the garlic, tomato purée and oregano and cook for another minute until fragrant.
4. 4Pour in the chopped tomatoes and hot chicken stock. Bring to a gentle simmer and cook for 8-10 minutes, stirring now and then, until the sauce has reduced and thickened to a glossy coating consistency. Taste and season generously with salt and pepper.
5. 5Stir the double cream through the sauce, then fold in the drained penne so every piece is coated. Tip the lot into a medium ovenproof dish and level the surface.
6. 6Scatter the grated cheddar evenly over the top and bake at 200°C (fan 180°C) for 20-25 minutes, until the cheese is golden, the sauce is bubbling at the edges and the centre reaches 75°C for 30 seconds.
7. 7Rest for 5 minutes to let the sauce settle and cling to the pasta, then scatter over the parsley if using.

Per serving

kcal

726

protein

44.2g

fibre

4.6g

carbs

59.4g

fat

33.4g