Chicken pasta bake

Name: Chicken pasta bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 500g / 1 lb chicken thighs (, cut into small bite size pieces (Note 1); 1/2 tsp cooking/kosher salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 2 tsp Italian herb mix (, any store bought type); 300g/10oz rigatoni (or penne, elbow macaroni, shells or similar); 2 tsp salt (, for cooking pasta); 5 slices streaky bacon; 1/2 onion (, finely chopped); 2 garlic cloves (, minced); 1 1/2 tsp dried oregano; 1/2 tsp chilli flakes / red pepper flakes; 1/2 cup chardonnay or other dry white wine (Note 2); 2 tbsp tomato paste; 700g / 24oz tomato passata (Note 3); 1/2 cup water; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 3 tomatoes (, cut into 8 wedges then halved); 2 big handfuls baby spinach (or bite size kale); 2 cups mozzarella, (shredded); 1/2 cup (tightly packed) parmesan, (finely shredded)

6 servings

portions

15 minutes

temps actif

1 hour

temps total

Commencer à Cuisiner

Ingrédients

500g / 1 lb chicken thighs (, cut into small bite size pieces (Note 1)

1/2 tsp cooking/kosher salt

1/4 tsp black pepper

1/2 tsp garlic powder

2 tsp Italian herb mix (, any store bought type)

300g/10oz rigatoni (or penne, elbow macaroni, shells or similar)

2 tsp salt (, for cooking pasta)

5 slices streaky bacon

1/2 onion (, finely chopped)

2 garlic cloves (, minced)

1 1/2 tsp dried oregano

1/2 tsp chilli flakes / red pepper flakes

1/2 cup chardonnay or other dry white wine (Note 2)

2 tbsp tomato paste

700g / 24oz tomato passata (Note 3)

1/2 cup water

1 tsp cooking/kosher salt

1/2 tsp black pepper

3 tomatoes (, cut into 8 wedges then halved)

2 big handfuls baby spinach (or bite size kale)

2 cups mozzarella, (shredded)

1/2 cup (tightly packed) parmesan, (finely shredded)

Instructions

Preheat oven to 180°C/350°F (160°C fan).

Cook pasta per packet directions, using boiling water seasoned with the 2 teaspoons of salt. Drain, rinse briefly under tap water, then set aside to cool while making the sauce.

Season chicken - Toss together Seasoned Chicken ingredients in a bowl.

Crisp bacon - Put bacon in an unheated very large non-stick pan (Note 2). Turn stove on medium high. The fat will melt so the bacon cooks in its own fat. Cook until light golden, remove onto paper towels, leaving fat in the pan. Once cool, cut into 1cm / 1/3" pieces.

Sizzle chicken - Top up bacon fat with olive oil if you don’t have at least 1 tbsp. Increase heat to high. Cook chicken for 3 minutes until light golden on the outside but still raw inside. Remove into a bowl with a slotted spoon.

Sauce - In the same pan, cook garlic and onion for 1 minute, then add chilli flakes and oregano. Cook for 2 minutes until onion is translucent. Add wine and rapidly simmer for 1 to 2 minutes until mostly evaporated. Add tomato paste and cook for 1 minute to concentrate and improve flavour. Add passata, then use the water to rinse out the bottle. Add salt, pepper, chicken (including all juices on the plate). Mix, then simmer for 5 minutes on medium.

Toss - Add baby spinach, tomato, pasta and bacon. Toss well.

Assemble - Transfer to 23 x 33cm/9 x 13" pan. Top with mozzarella then parmesan. Bake 25 minutes until melted with some golden spots.

Serve - Stand for 5 minutes then serve!

Nutrition

Taille de Portion

Calories

567 kcal

Lipides Totaux

35 g

Lipides Saturés

14 g

Lipides Insaturés

18 g

Acides Gras Trans

0.1 g

Cholestérol

141 mg

Sodium

1845 mg

Glucides Totaux

23 g

Fibres Diététiques

4 g

Sucres Totaux

9 g

Protéines

38 g