My Cheesy Chicken & Bacon Pasta Bake: Gluten Free!
Servings: 2 to 3 people
Ingredients
- 200 grams of gluten free pasta - I love Garofalo Gluten Free Penne for this recipe
- 1/2 onion - I like white onion but up to you!
- 6 cherry tomatoes
- 2 chicken breasts
- 4 rashers of bacon
- 350 ml passata
- 2 tbsp tomato puree
- 1 ball of mozzarella - usually 125g drained
- Handful of fresh basil
- 50-75 grams grated cheddar cheese
Seasoning
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp garlic granules
- 1 tbsp Worcestershire sauce
- 1/2 stock cube - I like Knorr Chicken Stock Pot
- 1 tsp sugar - I use caster sugar but any will do
Instructions
- Pre-heat the oven to 180oC.
Cook the Pasta
- Boil a large pan of water. Add plenty of salt!
- Once its boiling, add the pasta and cook for 2 mins less than the time recommended on the packet.
- Drain and set aside.
Cook the Sauce (you can do this whilst the pasta is cooking)
- Chop the onion and cherry tomatoes in small pieces. Add to a frying pan and cook on a low temperature, stirring frequently until the onion is golden brown>You might want to add a little oil/water to the pan to stop the onion sticking.
- Chop the chicken and bacon into chunks and add that to the pan too. Cook until the chicken is sealed and starting to brown & the bacon is starting to get crispy.
- Add the passata, tomato puree & all of the "Seasoning" Ingredients to the pan.
- Bring to the boil then reduce to a simmer, stirring occasionally until thick. >This should take about 10 mins
Put it all together
- Add the cooked pasta and cheddar cheese to the pasta sauce. Stir through.
- Place the pasta in an ovenproof dish.
- Break up the mozzarella and scatter over the pasta.
- Chop the basil and scatter over too.
- Place into the oven for 15-20mins, or until the mozzarella is browning and the pasta sauce is bubbling. Serve!