Chicken and bacon pasta bake with creamy tomato sauce

Chicken bacon pasta bake

On a cold wintery Scottish night, there are few things more comforting than a creamy pasta bake. It might not do the love handles any good but hell, knowing our weather, we’ll be wearing big wooly jumpers right up to July anyway. Forget your new years diet plans and get stuck in. You can even go wild and have seconds, I won’t tell.

Ingredients

400g dried pasta
500g cooked shredded chicken
6 slices bacon, cut in to bite size pieces
1 tablespoon olive oil
2 garlic cloves, chopped finely
1 small onion, finely chopped
1 tin chopped tomatoes
2 tablespoons chicken stock
1 cup cream
1 cup cheddar cheese, grated
2 cups fresh spinach (optional)
1 tbsp sugar
Salt
Pepper

Directions

Cook the pasta, drain and set aside. Pan fry the bacon in a little olive oil until cooked, crumble and set aside. Saute the onions and garlic in a little olive oil until tender then add the sugar and tinned tomatoes and heat through. Add the shredded chicken and chicken stock and allow to simmer for a few minutes. Return the bacon to the pan then add the spinach. Stir in the cream and simmer for a couple of minutes. Season with salt and pepper.

Toss the pasta through the sauce and heat. Transfer to a baking tray. Sprinkle over 1 cup grated cheddar cheese then bake in the oven for 20 minutes at 190˚C

Serves 4

 

Chicken and bacon pasta bake with creamy tomato sauce
Author: Cheryl
Prep time:
Cook time:
Total time:
Serves: 4
On a cold wintery Scottish night, there are few things more comforting than a creamy pasta bake. It might not do the love handles any good but hell, knowing our weather, we’ll be wearing big wooly jumpers right up to July anyway. Forget your new years diet plans and get stuck in. You can even go wild and have seconds, I won’t tell.
Ingredients
  • 400g dried pasta
  • 500g cooked shredded chicken
  • 6 slices bacon, cut in to bite size pieces
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped finely
  • 1 small onion, finely chopped
  • 1 tin chopped tomatoes
  • 2 tablespoons chicken stock
  • 1 cup cream
  • 1 cup cheddar cheese, grated
  • 2 cups fresh spinach (optional)
  • 1 tbsp sugar
  • Salt
  • Pepper
Instructions
  1. Cook the pasta, drain and set aside. Pan fry the bacon in a little olive oil until cooked, crumble and set aside. Saute the onions and garlic in a little olive oil until tender then add the sugar and tinned tomatoes and heat through. Add the shredded chicken and chicken stock and allow to simmer for a few minutes. Return the bacon to the pan then add the spinach. Stir in the cream and simmer for a couple of minutes. Season with salt and pepper.
  2. Toss the pasta through the sauce and heat. Transfer to a baking tray. Sprinkle over 1 cup grated cheddar cheese then bake in the oven for 20 minutes at 190˚C
  3. Serves 4

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