Chicken pasta bake

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 1 hour

材料

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)

手順

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!

栄養

• カロリー: 567 kcal
• 脂肪総量: 35 g
• 飽和脂肪: 14 g
• 不飽和脂肪: 18 g
• トランス脂肪: 0.1 g
• コレステロール: 141 mg
• ナトリウム: 1845 mg
• 炭水化物総量: 23 g
• 食物繊維: 4 g
• 糖質総量: 9 g
• タンパク質: 38 g