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.

Serves 4

1 syn for entire recipe

Extra Easy – 1/2 HEa per serving and almost syn free

 

Ingredients

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)

Oregano

Salt and Pepper to season

84g of Mozzarella cheese (2 HEa’)

Method

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.

 

Filed under: bacon, below 2 syns, chicken, Extra Easy, main course, pasta