Method
- Boil a large pan of water and cook the pasta for 1 minute less than recommended time on the pack. Drain.
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan
- Add the chicken, and cook until just sealed - about 5 minutes.
- Add the onion and cook for a further 3-4 minutes until the onion is softened.
- Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, and cooked bacon.
- Stir everything together, then transfer to a large baking dish..
- Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Take out of the oven and top with parsley before serving..
Ingredients
- 200 g dried pasta shapes
- ½ tbsp vegetable oil
- 2 small chicken breasts - cut into bitesize chunks
- 100g chorizo, cut into slices
- 3 rashers cooked bacon - chopped
- 1 large onion - peeled and chopped
- 1 red pepper - de-seeded and chopped
- 1 yellow pepper - de-seeded and chopped
- pinch of salt and pepper
- 2 clove garlic - peeled and minced
- ½ tbsp tomato puree
- ½ tsp dried oregan
- ½ tsp dried thyme
- tin chopped tomatoes
- 60 ml double (heavy) cream (or milk with level tsp of cornflour)
- 50 g strong cheddar cheese - grated
- 50 g mozzarella - grated
- parsley - roughly chopped
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