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Chicken & pasta bake

One chicken & pasta bake

Chicken & pasta bake

Name: Chicken & pasta bake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 6-8
Ingredients: 2 tbsp olive oil; 100g smoked streaky bacon cut into small pieces; 4 chicken breasts cut into chunks; 1 red onion finely chopped; 2 garlic cloves finely chopped; 1 red pepper diced; 1 yellow pepper diced; 1 tsp oregano; ¼ tsp chilli flakes (optional); 2 x 400g cans chopped tomatoes; 1 tsp caster sugar; small bunch of parsley roughly chopped; 3 tbsp mascarpone; 350g pasta any shape – if long, snap them in half; 65g cheddar grated; 50g mozzarella grated

Ailsa Burt

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Serves 6-8

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

A star rating of 4.4 out of 5.33 ratingsRate

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Try our simple pasta bake packed with chicken, bacon and peppers – it's ideal for polishing off leftover pasta and cheese and is sure to be a crowdpleaser

Freezable

High-protein

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
100g smoked streaky bacon

cut into small pieces
4 chicken breasts

cut into chunks
1 red onion

finely chopped
2 garlic cloves

finely chopped
1 red pepper

diced
1 yellow pepper

diced
1 tsp oregano
¼ tsp chilli flakes

(optional)
2 x 400g cans chopped tomatoes
1 tsp caster sugar
small bunch of parsley

roughly chopped
3 tbsp mascarpone
350g pasta

any shape – if long, snap them in half
65g cheddar

grated
50g mozzarella

grated

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Nutrition: Per serving (8)

kcal408
fat15g
saturates6g
carbs36g
sugars8g
fibre5g
protein31g

high
salt0.8g

Method

step 1

Heat the oil in a large, wide casserole, over a medium heat. Stir in the bacon and cook for 5-7 mins, until crispy and browned. Remove to a bowl using a slotted spoon and set aside. Tip in the chicken and stir well to coat in the bacon fat. Turn the heat up to medium-high and cook for 3-5 mins until browned all over (it doesn’t need to be cooked through at this point). Remove to the same bowl as the bacon using a slotted spoon.
step 2

Mix the onion and garlic in with a pinch of salt and turn the heat down to medium. Cook for 10-12 mins until softened. Add the peppers, oregano and chilli flakes, if using. Cook for a further 8-10 mins until the peppers have softened. Pour in the canned tomatoes, then swill out the cans with a little water and tip this in as well. Sprinkle over the sugar and stir in the chicken and bacon and most of the parsley. Season well and bring to a simmer. Cook for 20-25 mins, until thickened. Mix in the mascarpone, stirring well until dissolved.
step 3

Meanwhile, cook the pasta for 2 mins less than the pack states, then drain thoroughly reserving a mug of the pasta cooking water. Heat the oven to 220C/200C fan/gas 7. Taste and season the sauce before tipping in the cooked pasta. Pour in a splash of the pasta cooking water to bring the sauce together before spooning the mixture into an ovenproof baking dish. Will keep covered and frozen for up to three months. Defrost thoroughly in the fridge overnight before baking. Top with both cheeses and bake for 10-15 mins until golden and bubbling. Scatter over the remaining parsley and serve straight from the dish.

Recipe from Good Food magazine, September 2023

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A star rating of 4.4 out of 5.33 ratings

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