Chicken Pasta Bake
- 400g dried pasta
- 500g chicken breast fillets, thinly sliced
- 100g bacon pieces
- 3 cloves garlic, crushed
- 120g baby spinach leaves
- 600ml cream
- 3 Tbspn tomato paste
- 150g semi-dried tomatoes, diced
- 2 cps grated cheese
- salt & pepper
In a large saucepan, cook pasta according to packet directions.
While pasta is cooking, fry chicken, bacon & garlic in a frypan over high heat until chicken is just cooked through.
Drain pasta & return to saucepan.
In a jug, add tomato paste & cream together. Stir to combine. Add this to the pasta along with the chicken & bacon mixture, spinach, semi-dried tomatoes & 1 cup grated cheese. Toss until combined. Season with salt & pepper.
Pour mixture into a large baking dish & top with remaining 1 cup cheese. Cover & refrigerate until required.
Preheat oven to 200 degrees c. Cook, covered for 30 mins. Uncover & cook for a further 10 mins. If cooking immediately after preparing, reduce cooking time to 20 mins covered, with a further 10 mins uncovered.