Chicken pasta bake

Ingredients

Scaled for your household (6 portions) · original serves 6

• Chicken thigh fillets500 g
  small bite-size pieces
• Salt3½ tsp
  Original recipe breakdown · used in multiple steps

  • 1/2 tsp salt for chicken
  • 2 tsp salt for pasta water
  • 1 tsp salt for sauce
• Black pepper⅔ tsp
  Original recipe breakdown · used in multiple steps

  • 1/4 tsp black pepper for chicken
  • 1/2 tsp black pepper for sauce
• Garlic powder½ tsp
• Italian herbs2 tsp
• Dried pasta300 g
• Bacon5
• Brown onion½
  finely chopped
• Garlic cloves2
  minced
• Dried oregano1½ tsp
• Dried chilli flakes (optional)½ tsp
• Chicken stock½ cup
  source allows stock instead of wine
• Tomato puree (paste)2 tbsp
• Tomato passata700 g
• Water½ cup
  tap water
• Tomatoes3
• Baby spinach100 g
  approximate handling weight
• Mozzarella2 cup
  shredded
• Parmesan½ cup
  finely shredded

Method

1. 1

   Preheat the oven to 180°C conventional or 160°C fan-forced. Cook the pasta in salted boiling water according to its packet directions, drain and set aside.

   180°C
2. 2

   Season the chicken with salt, pepper, garlic powder and Italian herbs. Cook the bacon in a large pan until lightly crisp, remove it and keep the rendered fat in the pan.

3. 3

   Sear the chicken in the same pan over high heat for about 3 minutes until lightly golden outside, then remove it to a bowl.

   3 min
4. 4

   Cook the onion and garlic in the pan, add oregano and chilli flakes, then add the chicken stock and reduce briefly. Stir in tomato paste, passata and water.

5. 5

   Return the chicken and its juices to the sauce and simmer for 5 minutes.

   5 min
6. 6

   Fold through the baby spinach, tomatoes, cooked pasta and chopped bacon until evenly combined.

7. 7

   Transfer to a large baking dish, top with mozzarella then parmesan and bake for about 25 minutes until bubbling and golden.

   25 min 180°C
8. 8

   Rest for 5 minutes before serving so the sauce settles around the pasta.

   5 min