Prep: 30 mins
Cook: 45 mins
Serves: 6
Ingredients
4 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken breasts, sliced into strips
300g penne
70g mature cheddar , grated
50g grated mozzarella
½ small bunch of parsley , finely chopped
Method
Step 1
Heat 2 tbsp of the oil in a pan over a medium heat and fry the
onion gently for 10-12 mins. Add the garlic and chilli flakes and
cook for 1 min. Tip in the tomatoes and sugar and season to
taste. Simmer uncovered for 20 mins or until thickened, then stir
through the mascarpone.
Step 2
Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken
and fry for 5-7 mins or until the chicken is cooked through.
Step 3
Heat the oven to 220C/200C fan/gas 7. Cook the penne
following pack instructions. Drain and toss with the remaining oil.
Tip the pasta into a medium sized ovenproof dish. Stir in the
chicken and pour over the sauce. Top with the cheddar,
mozzarella and parsley. Bake for 20 mins or until golden brown
and bubbling.
Comments