This gooey cheese and chicken pasta bake makes for the ultimate mid-week family dinner. Serve straight from the dish with a generous side of garlic bread to mop up all the sauce!
4 Wyndham’s chicken breasts (diced)
1 red onion (chopped)
1 garlic clove (crushed)
½ tsp chilli flakes
500g chopped tinned tomatoes
5 tbsp mascarpone
250g penne pasta
70g mature cheddar (grated)
50g mozzarella (grated)
Start by heating a dash of olive oil in a large pan over a medium heat. Gently fry off the onion until it begins to brown. Add in the garlic and chilli flakes and cook for a further 2 minutes. Add in the chopped tinned tomatoes and season to taste.
Simmer the sauce for around 20 minutes, to allow it to thicken. For added flavour, why not add in a few rashers of Wyndham’s smoked bacon.
Once the sauce has started to thicken, stir through the mascarpone.
In another pan, cook through the diced chicken.
Whilst the chicken is cooking away, preheat the oven to 200 degrees and cook the penne pasta as per the packet instructions.
Once the chicken is cooked, add it into the sauce mixture and transfer it to an ovenproof dish.
Top with the mozzarella and cheddar and bake for 20 minutes or until the cheese is golden and bubbling.