Chicken and Bacon Pasta Bake

INGREDIENTS

• 400g (4.5 cups) dried pasta shapes (I used rigatoni)
• 1 tbsp vegetable oil
• 3 large chicken breasts cut into bitesize chunks
• 1 large onion peeled and chopped
• 1 red bell pepper de-seeded and chopped
• 1 yellow bell pepper de-seeded and chopped
• A pinch of salt and pepper
• 2 cloves garlic peeled and minced
• 1 tbsp tomato puree
• ½ tsp dried oregano
• ½ tsp dried thyme
• 2x 400g (14oz) tins of chopped tomatoes
• 120ml (1/2 cup) double (heavy) cream
• 100 g (3 packed cups) fresh baby spinach
• 6 rashers cooked bacon chopped
• 100g (1 packed cup) strong cheddar cheese grated
• 100g (1 packed cup) mozzarella grated
• Small bunch parsley roughly torn

DIRECTIONS

1. Preheat the oven to 375F (fan).
2. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
3. Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed – about 5 minutes.
4. Add the onion and cook for a further 3-4 minutes until the onion is softened.
5. Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
6. Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
7. Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
8. Take out of the oven and top with parsley before serving.