This is a revised version of my older recipe. I have tweaked it ever so slightly and have to say it is better than the original.
1 syn for entire recipe
Extra Easy – 1/2 HEa per serving and almost syn free
200g penne or fusilli pasta
1 onion finely chopped
4 cloves of garlic finely chopped
3 slices of lean bacon sliced into small pieces
2 chicken breasts (skin and fat removed) cut into bitesize pieces
1 courgette, finely chopped
1 carrot, finely chopped
1 yellow pepper, finely chopped
7 button mushrooms, sliced
400ml of passata
200ml of chicken stock
Handful of cherry or vine tomatoes halved
Splash of balsamic vinegar
Splash of Tabasco sauce
2 tablespoons of tomato puree (1 syn)
Salt and Pepper to season
84g of Mozzarella cheese (2 HEa’)
Preheat oven to 200c or 400f
Place pasta into a saucepan of boiling hot water and cook until al dente
Spray a frying pan with some spray oil add, the chicken and cook until golden Brown and set aside.
Add the onion, garlic and bacon and brown for 2 minsAdd all other vegetables and cook for a further 5 mins
Add the passata, stock, balsamic vinegar, Tabasco, tomato puree and oregano and bring to the boil then reduce the heat. Simmer, covered for about 30mins.
Add the mixture to a casserole dish, along with the pasta and chicken, season with salt and pepper and top with mozzarella cheese, then bake in the oven for approx 30mins until the cheese on top is melted and golden.
It is great served with a side salad and corn on the cob.