Ingredients
400g/14oz Rigatoni or pasta of your choice
2 Chicken Breasts cut into bite size pieces
1 Onion, chopped
1 Red Bell Pepper, sliced and chopped into 1 inch lengths
1 Yellow Bell Pepper, sliced and chopped into 1 inch lengths
2 Cloves Garlic, minced
1 Tbls Tomato Paste
1/2 Tsp Oregano
1/2 Tsp Thyme
800g/1.7lb Chopped Tomatoes (Polpa)
150ml Elmlea Double Cream (Heavy Cream)
100g/3.5oz Fresh Baby Spinach
6 Slices Back Bacon chopped
100g/3.5oz Mozzarella, shredded
100g/3.5oz Cheddar Cheese, shredded
Chopped Parsley
Method
Preheat oven to 190C/375F.
Cook pasta but not completely; 2 minutes less.
In a large frying pan cook the bacon, remove and set aside.
To the same pan add a little olive oil and teaspoon butter.
Cook the chicken until just sealed – about 5 minutes.
Add the onions and cook until softened.
Add the chopped peppers, garlic, tomato puree, oregano, thyme, salt/pepper. Stir and cook for 2-3 minutes.
Stir in the chopped tomatoes and cream, bring to a gentle bubble, then add the spinach and bacon. Stir everything together.
Mix with the cooked pasta and transfer to a large baking dish.
Top with the cheddar and mozzarella, and place in the oven for 45 minutes, until cheese is golden brown.
Take out of oven and top with chopped parsley.
Enjoy!
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