Prep Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6 people
Ingredients:
1.5 tablespoons olive oil
1 large onion, peeled and chopped
3 chicken breasts, chopped into bite size chunks
0.5 teaspoon salt
0.5 teaspoon pepper
3 cloves garlic, peeled and minced
2 tablespoons tomato puree
400g tin of chopped tomatoes
800ml chicken stock
300g pasta
90ml double cream
100g grated cheddar cheese
100g grated mozzarella cheese
8 rashers bacon, smoked if you’ve got it
Method:
- Heat the oil in a large frying pan and add the onion. Cook on a medium heat for 5 minutes until the onion starts to soften
- Add the chicken, then cook for 5-6 minutes until the chicken is sealed
- Add the salt, pepper, garlic and tomato puree. Stir everything together so the tomato puree coats the chicken
- Add the tinned tomatoes and stock. Stir and bring to the boil, then add the pasta
- Stir everything together and bring back to a gentle simmer for 15 minutes. Check and stir a couple of times during cooking to make sure it doesn’t stick to the pan. Make sure the liquid has been absorbed by the pasta until the sauce becomes thick and the pasta is cooked
- Stir in the cream and sprinkle in the cheese and bacon
- Stir all together until the bacon is cooked and the cheese is melted