Chicken Pasta Bake

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C / 350°F.
2. Cook the pasta in boiling water seasoned with 2 tsp salt until done per packet directions. Drain, rinse briefly under cold water, and set aside to cool.
3. Toss the chicken with the 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 2 tsp Italian herb mix.
4. Put the bacon in a cold very large non-stick pan, then heat over medium-high. Cook until light golden, remove to paper towels and leave the fat in the pan. When cool, cut into 1 cm pieces.
5. Add olive oil to the bacon fat to make at least 1 tbsp if needed, raise the heat to high, and cook the chicken for 3 minutes until light golden outside but still raw inside. Remove with a slotted spoon.
6. In the same pan, cook the garlic and onion for 1 minute, add the chilli flakes and oregano and cook 2 minutes until the onion is translucent.
7. Add the wine and boil rapidly for 1 to 2 minutes until mostly evaporated. Stir in the tomato paste and cook for 1 minute.
8. Add the passata, then rinse the bottle with the 1/2 cup water and add that too. Add 1 tsp salt, 1/2 tsp black pepper and the chicken with its juices. Stir and simmer on medium for 5 minutes.
9. Add the spinach, tomatoes, pasta and bacon to the sauce and toss well.
10. Transfer to a 23 x 33 cm (9 x 13 in) pan, top with mozzarella and then parmesan, and bake for 25 minutes until melted with some golden spots.
11. Rest for 5 minutes before serving.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

GarlicOnionCheeseTomatoParmesan cheeseChicken thighMozzarella cheeseSpinach