400 g dried pasta shapes – (I used rigatoni)
1 tbsp vegetable oil
3 large chicken breasts – cut into bitesize chunks
1 large onion – peeled and chopped
1 red bell pepper – de-seeded and chopped
1 yellow bell pepper – de-seeded and chopped
pinch of salt and pepper
2 cloves garlic – peeled and minced
1 tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
800 g tinned chopped tomatoes
120 ml double (heavy) cream
100 g fresh baby spinach
6 rashers cooked bacon – chopped
100 g strong cheddar cheese – grated
100 g mozzarella – grated
Small bunch parsley – roughly torn
1 Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
2 Whilst the pasta is cooking, heat the oil on 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 peppers, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.
3 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.
4 Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
5 Take out of the oven and top with parsley before serving.