Chicken Pasta Bake

Chicken pasta bake

1. 1

   Step 1: Preheat the oven to 180°C/350°F (160°C fan).

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   Step 2: Cook the pasta according to the packet directions in boiling water seasoned with 2 teaspoons of salt. Drain, rinse briefly under tap water, then set aside to cool while you make the sauce.

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   Step 3: Toss the seasoned chicken ingredients together in a bowl.

   
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   Step 4: Put the bacon in an unheated very large non-stick pan. Turn the stove to medium-high. Let the fat melt so the bacon cooks in its own fat. Cook until light golden, then transfer to paper towels, leaving the fat in the pan. Once cool, cut into 1 cm / 1/3-inch pieces.

   
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   Step 5: Top up the bacon fat with olive oil if there is less than 1 tablespoon in the pan. Increase the heat to high. Cook the chicken for 3 minutes, until light golden on the outside but still raw inside. Remove it with a slotted spoon and put it in a bowl.

   
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   Step 6: In the same pan, cook the garlic and onion for 1 minute. Add the chilli flakes and oregano, then cook for 2 minutes, until the onion is translucent. Add the wine and rapidly simmer for 1 to 2 minutes, until mostly evaporated. Add the tomato paste and cook for 1 minute. Add the passata, then use the water to rinse out the bottle. Add the salt, pepper and chicken, including all the juices from the plate. Mix, then simmer over medium heat for 5 minutes.

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   Step 7: Add the baby spinach, tomatoes, cooked pasta and bacon. Toss well.

   
8. 8

   Step 8: Transfer the mixture to a 23 x 33 cm / 9 x 13-inch baking dish and level the surface. Top with mozzarella, then parmesan. Bake for 25 minutes, until the cheese is melted with some golden spots.

   
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   Step 9: Let stand for 5 minutes, then serve.