PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR | SERVINGS: 6 people
This is an amazing dish that is super easy to whip up. A certified crowd favourite perfect for all occasions! Leftovers are fantastic, too!
INGREDIENTS
3 large chicken breasts (cut into bite-size chunks)
400 grams dried pasta shapes (for this recipe, I used rigatoni)
1 tablespoon vegetable oil
1 red bell pepper, de-seeded and chopped
1 large onion, peeled and chopped
1 yellow bell pepper, de-seeded and chopped
2 cloves garlic, peeled and minced
½ teaspoon dried oregano
½ teaspoon dried thyme
120 ml double (heavy) cream
800 grams tinned chopped tomatoes
6 rashers cooked bacon – chopped
100 grams mozzarella – grated
100 grams strong cheddar cheese – grated
1 tablespoon tomato puree
Small bunch parsley – roughly torn
pinch of salt and pepper
100 grams fresh baby spinach
How to make Cheesy Pasta Bake With Chicken And Bacon
Step 1: Prepare the oven. Preheat it to 190 degrees C or 375 degrees F.
Step 2: Cook the pasta in a large pan with boiling water until al dente. Drain when done.
Step 3: In the meantime, heat the oil in a large frying pan over medium heat. Once the oil is hot, add the chicken to the pan and cook for about 5 minutes.
Step 4: To the pan, add the onion and continue to cook for an additional 3 to 4 minutes or until the onion has softened. Now, add the chopped peppers to the pan along with the salt, pepper, garlic, tomato puree, oregano, and thyme. Stir everything and cook for another 2 to 3 minutes.
Step 5: Add the tinned tomatoes and cream to the pan. Stir and bring to a gentle boil. Add the pasta, spinach, and cooked bacon. Give it another stir before pouring everything into a large baking dish. Finally, top with cheddar and mozzarella.
Step 6: Place in the preheated oven and bake them for about 20 to 25 minutes or until the cheese is golden brown. Remove from the oven when done, and serve right away garnished with some parsley. Enjoy!
NUTRITION FACTS:
Calories: 657kcal, Carbohydrates: 62g, Protein: 33g, Fat: 30g, Saturated Fat: 15g, Cholesterol: 108mg, Sodium: 637mg, Potassium: 911mg, Fiber: 4g, Sugar: 7g, Vitamin A: 3040IU, Vitamin C: 82.3mg, Calcium: 300mg, Iron: 3.5mg
Ingredients
- 3 large chicken breasts (cut into bite-size chunks)
- 400 grams dried pasta shapes (for this recipe, I used rigatoni)
- 1 tablespoon vegetable oil
- 1 red bell pepper, de-seeded and chopped
- 1 large onion, peeled and chopped
- 1 yellow bell pepper, de-seeded and chopped
- 2 cloves garlic, peeled and minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 120 ml double (heavy) cream
- 800 grams tinned chopped tomatoes
- 6 rashers cooked bacon - chopped
- 100 grams mozzarella - grated
- 100 grams strong cheddar cheese - grated
- 1 tablespoon tomato puree
- Small bunch parsley - roughly torn
- pinch of salt and pepper
- 100 grams fresh baby spinach
Instructions
Step 1: Prepare the oven. Preheat it to 190 degrees C or 375 degrees F.
Step 2: Cook the pasta in a large pan with boiling water until al dente. Drain when done.
Step 3: In the meantime, heat the oil in a large frying pan over medium heat. Once the oil is hot, add the chicken to the pan and cook for about 5 minutes.
Step 4: To the pan, add the onion and continue to cook for an additional 3 to 4 minutes or until the onion has softened. Now, add the chopped peppers to the pan along with the salt, pepper, garlic, tomato puree, oregano, and thyme. Stir everything and cook for another 2 to 3 minutes.
Step 5: Add the tinned tomatoes and cream to the pan. Stir and bring to a gentle boil. Add the pasta, spinach, and cooked bacon. Give it another stir before pouring everything into a large baking dish. Finally, top with cheddar and mozzarella.
Step 6: Place in the preheated oven and bake them for about 20 to 25 minutes or until the cheese is golden brown. Remove from the oven when done, and serve right away garnished with some parsley. Enjoy!
