This dish is packed full of intensely satisfying flavours. Paprika coated chicken, cooked in a creamy tomato sauce, with hints of smoky bacon and sweet peppers. This is perfect comfort food that is bound to please the whole family.
500 g pasta
4 med boneless, skinless chicken breasts cut into 1-inch cubes. Or Chicken Stir Fry Strips
200 g streaky bacon cut into bite-sized pieces
4 tbsp olive oil
3 cloves garlic finely chopped
1 onion finely chopped
1 red pepper chopped
1 yellow/orange pepper chopped
1 1/2 cup sundried tomatoes (in oil) roughly chopped
2 cups tomato purée
3/4 cup cream
1 1/2 tsp smoked paprika
1 1/2 tsp dried basil
2 cups mozzarella grated
1/2 cup grated Parmesan
Freshly ground salt and pepper
Fresh basil leaves for garnishing
Cook the penne pasta according to the packets instructions and when al dente, drain, then set aside.
On a medium temperature, heat a little olive oil in a pan, add the bacon, onion and garlic.
Then add the red and yellow peppers.
Cook for 3-5 mins, stirring continuously.
When the bacon has browned and the peppers and onions are soft, remove them from the pan and set aside.
Return the same pan to the stove, add a little olive oil and the cubed chicken. Sprinkle with the paprika and season with some freshly ground salt and pepper. Cook on a med – high heat for about 6 mins on each side, until the chicken has browned all over.
Reduce the heat and stir in the cooked ingredients, then the sundried tomatoes.
Pour in the tomato purée and add the dried basil.
Continue to stir while adding in the cream.
Season with a little more salt and pepper, then allow the sauce to thicken for a few mins.
Pour the creamy tomato chicken into the pot of cooked pasta and toss through.
Transfer half of the pasta into an oven proof dish, sprinkle with half of the grated mozzarella, then repeat the process again.
Lastly, sprinkle with Parmesan cheese.
Bake in a pre heated, 180 degree Celsius oven, for 30-35 mins.
Remove from the oven, garnish with some fresh, shredded basil leaves and serve.
