Empty My Fridge
Cheesy Pasta Bake with Chicken and Bacon
Ingredients
- Pasta · dried400 g
- Oil1 tbsp
- Chicken breast3
- Onion · peeled chopped1
- Bell pepper · seeded chopped2
- Salt¼ tsp
- Pepper¼ tsp
- Garlic · peeled minced2 cloves
- Tomato · finely chopped1 tbsp + 2 x 400 g
- Oregano · dried½ tsp
- Thyme · dried½ tsp
- Cream120 ml
- Spinach100 g
- Bacon · cooked roughly chopped6
- Cheddar cheese · grated100 g
- Mozzarella cheese · grated100 g
- Parsley · roughly
Instructions
- Preheat the oven to 190°C/375°F (fan).
- Boil a large pan of water and cook the pasta for 1 minute less than the pack says. Drain.
- While the pasta cooks, heat the oil in a large frying pan over medium heat. Add the chicken and cook until just sealed, about 5 minutes.
- Add the onion and cook for a further 3 to 4 minutes, until softened.
- Add the peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2 to 3 minutes.
- Stir in the chopped tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and bacon. Stir everything together and transfer to a large baking dish.
- Top with the cheddar and mozzarella and bake for 20 to 25 minutes, until the cheese is golden brown.
- Take out of the oven, scatter over the torn parsley and serve.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
GarlicOnionCheeseTomatoCreamBell pepperChicken breastMozzarella cheese
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