Chicken pasta bake

Ingredients

• 500g / 1 lb chicken thighs , cut into small bite size pieces (Note 1)
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 2 tsp Italian herb mix , any store bought type

PASTA BAKE

• 300g/10oz rigatoni (or penne, elbow macaroni, shells or similar)
• 2 tsp salt , for cooking pasta
• 5 slices streaky bacon
• 1/2 onion , finely chopped
• 2 garlic cloves , minced
• 1 1/2 tsp dried oregano
• 1/2 tsp chilli flakes / red pepper flakes
• 1/2 cup chardonnay or other dry white wine (Note 2)
• 2 tbsp tomato paste
• 700g / 24oz tomato passata (Note 3)
• 1/2 cup water
• 1 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 3 tomatoes , cut into 8 wedges then halved
• 2 big handfuls baby spinach (or bite size kale)
• 2 cups mozzarella, shredded
• 1/2 cup (tightly packed) parmesan, finely shredded

Directions

1. Preheat oven to 180°C (160°C fan).
2. Cook pasta per packet directions, using boiling water seasoned with the 2 teaspoons of salt. Drain, rinse briefly under tap water, then set aside to cool while making the sauce.
3. Season chicken – Toss together Seasoned Chicken ingredients in a bowl.
4. Crisp bacon – Put bacon in an unheated very large non-stick pan (Note 2). Turn stove on medium high. The fat will melt so the bacon cooks in its own fat. Cook until light golden, remove onto paper towels, leaving fat in the pan. Once cool, cut into 1cm pieces.
5. Sizzle chicken – Top up bacon fat with olive oil if you don’t have at least 1 tbsp. Increase heat to high. Cook chicken for 3 minutes until light golden on the outside but still raw inside. Remove into a bowl with a slotted spoon.
6. Sauce – In the same pan, cook garlic and onion for 1 minute, then add chilli flakes and oregano. Cook for 2 minutes until onion is translucent. Add wine and rapidly simmer for 1 to 2 minutes until mostly evaporated. Add tomato paste and cook for 1 minute to concentrate and improve flavour. Add passata, then use the water to rinse out the bottle. Add salt, pepper, chicken (including all juices on the plate). Mix, then simmer for 5 minutes on medium.
7. Toss – Add baby spinach, tomato, pasta and bacon to pasta. Toss well.
8. Assemble – Transfer to 23 x 33cm dish. Top with mozzarella then parmesan. Bake 25 minutes until melted with some golden spots.
9. Serve – Stand for 5 minutes then serve!

Notes:

1. Chicken thighs hold up best in pasta bakes as they stay juicy through the double/triple cook. However, breast will also work though I’d cut it a little larger so it stays juicier.
2. Wine is a secret ingredient for tastier sauces – no winey flavour remaining, I promise! I like using chardonnay as it adds more flavour than neutral whites like sauvignon blanc. Sub low-sodium chicken stock/broth
3. Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree”. Passata is excellent for making thick, smooth sauces.