Chicken & Bacon Pasta Bake

Ingredients

• 450 g chicken breast, diced
• 300 ml hot chicken stock
• 400 g penne pasta
• 400 g tin chopped tomatoes
• 1 tbsp tomato purée
• Salt and freshly ground black pepper, to taste
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 150 ml double cream
• 2 tbsp olive oil
• 150 g smoked streaky bacon, chopped
• 150 g mature cheddar, grated
• 10 g flat-leaf parsley, finely chopped (optional)
• 2 carrots, finely diced

Method

1. Bring 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. Heat 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. Add the chopped onion and diced carrots and crushed garlic and sauté until soft and translucent, about 5 minutes. Stir in the tomato purée and oregano and cook for another minute until fragrant and deepened in colour.
4. Pour 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. Stir 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. Scatter 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. Rest for 5 minutes; this lets the sauce settle and cling to the pasta; then scatter over the chopped parsley.