Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad.
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- ¼ tsp chili flakes
- 2 x 400g cans chop tomatoes
- 1 tsp caster sugar
- 6 tbsp mascarpone
- 4 skinless chicken breasts, sliced into strips
- 300g penne
- 70g mature cheddar, grated
- 50g grated mozzarella
- ½ small bunch of parsley, finely chopped
Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion lightly for 10-12 minutes. Add the garlic and chili flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 minutes or till thickened, then stir via the mascarpone.
Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 minutes or till the fowl is cooked via.
Heat the oven to 220C/200C fan/gas 7. Cook the penne following % instructions. Drain and toss with the ultimate oil. Tip the pasta right into a medium sized ovenproof dish. Stir in the fowl and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 minutes or till golden brown and bubbling.