Chicken Pasta Bake

• olive oil↗4 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  minced

• chili pepper↗¼ tsp tsp
• chopped tomatoes↗2 x 400g cans chopped

  2 x 400g cans chopped

• sugar↗1 tsp tsp
• mascarpone↗6 tbsp tbsp
• skinless chicken↗4

  breasts, sliced into strips

• penne↗300g g
• aged cheddar↗70g g

  grated

• grated mozzarella↗50g g
• parsley↗½ small bunch of

  finely chopped

Step-by-step instructions

1. 1

   Heat 2 tbsp oil in a pan over medium heat and gently sauté the onion for 10‑12 minutes. Add garlic and chili pepper and cook for 1 minute. Add the tomatoes and sugar, season to taste. Simmer uncovered for 20 minutes until the sauce thickens, then stir in the mascarpone.

2. 2

   Heat 1 tbsp oil in a non‑stick pan. Season the chicken and sauté for 5‑7 minutes until cooked through.

3. 3

   Preheat the oven to 220 °C/200 °C convection/gas 7. Cook the penne according to the package instructions. Drain and toss with the remaining oil. Place the pasta in a medium oven‑proof dish. Add the chicken and pour over the sauce. Sprinkle with grated cheddar, mozzarella and parsley. Bake for 20 minutes until golden‑brown and bubbling.