CREAMY TUSCAN CHICKEN PASTA BAKE

• porciones: 6
• tiempo activo: 45 minutes
• tiempo total: 60 minutes

Ingredientes

2 tsp cooking salt

350 g penne or ziti

150 g streaky bacon rashers

2 tightly packed cups (100 g) baby spinach

½ cup (80 g) sun-dried tomato strips in oil, drained, roughly chopped

2 tsp chopped parsley, to serve (optional)

CHICKEN

500 g chicken thigh fillets

¾ tsp each cooking salt and black pepper

30 g unsalted butter

TUSCAN SAUCE

30 g unsalted butter

2 garlic cloves, minced

¼ cup (60 ml) chardonnay wine

½ cup (50 g) plain flour

2 cups (500 ml) full-fat milk, hot

1 cup (250 ml) thickened cream

1½ cups (375 ml) low-salt chicken stock

½ tsp each onion powder and garlic powder

1 tsp cooking salt

¾ tsp black pepper

1 cup (100 g) finely grated parmesan

2½ cups (250 g) shredded mozzarella

Instrucciones

Preheat the oven to 180°C (160°C fan-forced).

Pasta - Bring 3 litres of water to the boil with the salt. Cook the pasta as per the packet directions, then drain and let cool.

Bacon - Lay the bacon in an unheated, large pot (no oil) over medium-high heat. Cook for 3 minutes until golden, then turn and cook the other side for 2 minutes or until golden. Cool on a paper towel-lined plate then chop into 1 cm pieces. Discard the bacon fat in the pot.

Cook chicken - Sprinkle the chicken with salt and pepper. Using the same pot over medium- high, melt the butter. Cook the chicken for 4 minutes on each side, then remove to a plate. Rest for 5 minutes and cut into 1 cm thick slices.

Tuscan sauce - Melt the butter in the same pot still on medium-high heat. Add the garlic and cook for 20 seconds. Add the wine, stir, then simmer rapidly for 2 minutes or until mostly evaporated. Lower the heat to medium, add the flour and stir for 1 minute. Switch to a whisk. While whisking, slowly pour in the milk - the mixture will thicken. Once the flour and milk are combined, add the cream and chicken stock. Whisk until lump-free. Bring to a simmer and stir regularly with a wooden spoon for 4-5 minutes until the sauce is thick enough to coat the back of the wooden spoon.

Stir in the onion and garlic powder, salt, pepper and two-thirds of both the parmesan and mozzarella. Once the cheese melts, the sauce should be thick and creamy.

Assemble and bake - Stir in the spinach, chicken, sun-dried tomato, most of the bacon (reserve some for topping) and pasta. Pour into a 30 x 22 cm baking dish, sprinkle with remaining parmesan, followed by the mozzarella and bacon. Bake for 25 minutes or until the cheese is melted and golden.

Serve - Stand for 5 minutes before serving. Garnish with parsley, if desired.

Notas

1. Or other short pasta of choice, such as macaroni.

2. Thighs work best as they stay juicy. For chicken breast, cut in half horizontally to form two thin steaks, then cook for 2 minutes on each side.

3. Can be substituted with more chicken stock.

4. A knockout combination for cheesy ooze and flavour. But can substitute with other cheese, such as cheddar, tasty or colby.

5. Make ahead: Assemble the pasta bake but do not cook. Cool, uncovered, then top with the remaining cheese and bacon. Cover with plastic wrap, refrigerate for up to 5 days or freeze for up to 3 months. Thaw, then bake for 20 minutes at 180°C (160°C fan-forced) covered with foil, then uncovered for 20 minutes.

LEFTOVERS Fridge 3 days.