Ingredients
400 g dried pasta shapes
1 tbsp vegetable oil
2 chicken breasts - cut into bitesize chunks
1 onion - peeled and chopped
1 red pepper - de-seeded and chopped (optional)
pinch of salt and pepper
1 clove garlic - peeled and minced
½ tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
400g tinned chopped tomatoes
60ml double cream
50g fresh baby spinach (or other veg you fancy)
3 rashers cooked bacon - chopped
50g strong cheddar cheese - grated
50g mozzarella - grated
Small bunch parsley - roughly chopped
Method
Preheat the oven to 180c fan. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes. Add the onion and cook for a further 3-4 minutes until the onion is softened. Add the chopped pepper, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
Take out of the oven and top with parsley before serving.