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.