Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Prep:30 mins
Serves 6
4 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed ¼ tsp chilli flakes2 x 400g cans chopped tomatoes1 tsp caster sugar6 tbsp mascarpone4 skinless chicken breasts, sliced into strips 300g penne70g mature cheddar, grated 50g grated mozzarella½ small bunch of parsley, finely chopped
STEP 1Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.STEP 2Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.STEP 3Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
