Chicken and Pasta Bake

• olive oil↗2 tbsp tbsp
• smoked bacon strips↗100g g

  cut into small pieces

• chicken breasts↗4

  diced

• red onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• red pepper↗1

  diced

• yellow pepper↗1

  diced

• oregano↗1 tsp tsp
• chili flakes↗¼ tsp tsp

  (optional)

• canned chopped tomatoes2 x 400g cans
• sugar↗1 tsp tsp
• parsley↗small bunch of

  coarsely chopped

• mascarpone↗3 tbsp tbsp
• pasta350g g

  any shape – if long, break in half

• cheddar↗65g g

  grated

• моцарела↗50g

  терта

Step-by-step instructions

1. 1

   Heat the oil in a large, wide pot over medium heat. Add the bacon and cook 5‑7 min until crisp and browned. Using a slotted spoon, transfer it to a bowl and set aside. Add the chicken and toss to coat it with the bacon fat. Increase heat to medium‑high and cook 3‑5 min until the chicken is browned on all sides (it does not need to be fully cooked). Using the slotted spoon, transfer it to the same bowl as the bacon.

2. 2

   Combine the onion and garlic with a pinch of salt and reduce heat to medium. Cook 10‑12 min until softened. Add the peppers, oregano and chili flakes if using. Cook another 8‑10 min until the peppers soften. Pour in the canned tomatoes, then empty the cans with a little water and add that liquid as well. Sprinkle with sugar and stir in the chicken, bacon and most of the parsley. Season well and bring to a gentle boil. Simmer 20‑25 min until the sauce thickens. Add the mascarpone, stirring thoroughly until it melts.

3. 3

   Meanwhile, cook the pasta 2 min less than the package instructions, then drain thoroughly, reserving a cup of the cooking water. Preheat the oven to 220 °C/200 °C with convection/gas 7. Taste and season the sauce, then add the cooked pasta. Add a little of the reserved cooking water to loosen the sauce, and transfer the mixture to a heat‑proof baking dish. After cooling you may cover and freeze for up to three months. Before baking, thaw in the refrigerator overnight. Sprinkle both cheeses over the top and bake 10‑15 min until golden and bubbling. Scatter the remaining parsley and serve straight from the dish.