Chicken Pasta Bake
Chicken Pasta Bake



  • 4 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • ½ tsp chilli flakes
  • 2 x 400g can of chopped tomatoes
  • 1 tsp sugar
  • 6 tbsp mascarpone
  • 4 chicken breasts, sliced into strips
  • 300g penne pasta
  • 70g mature cheddar, grated
  • 50g grated mozzarella
  • Small bunch of parsley, chopped
  • Preheat the oven to 200C. Fry the onion in the oil until nicely softened, then chuck in the garlic and chilli flakes to fry for a minute or two more. Tip in the tomatoes and sugar, and simmer for 20 mins to thicken. Stir through the mascarpone.
  • Season the chicken strips and fry in 1 tbsp of oil for 7 mins, or until cooked through. Meanwhile, cook the penne according to pack instructions until al dente, then drain and toss with some more olive oil.
  • Tip the pasta into an ovenproof dish, stir in the chicken and pour in the sauce. Stir to combine, then top with the cheeses and parsley. Bake for 20 mins, or until golden and bubbling. Serve with steamed greens.
45 mins
6 serving

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