This one pan BBQ Chicken Pasta recipe has bacon bits and cheese on top for a full, delicious, comforting meal that’s super simple and ready in about 30 minutes.
2Red peppersDeseeded and cut into bite-sized pieces.
250gDry pasta
400gTinned chopped tomatoes
1tspSweet smoked paprika
6tbspBBQ sauce
750mlHot vegetable stockSee notes.
100gGrated mozzarella
Salt and freshly ground black pepper
Instructions
Heat a saute pan over a medium heat. Add the bacon lardons and fry for 5 minutes until starting to brown. (They won’t need any oil as they usually release their own fat.)
Add the chicken pieces and cook for a further 5 minutes until the chicken is sealed and starting to brown.
Add the onions, garlic, peppers and continue cooking for another 5 minutes until the vegetables have softened.
Add the dry pasta, chopped tomatoes, smoked paprika, BBQ sauce and 500ml of the vegetable stock and salt and pepper. Give everything a good stir and pop the lid on and cook for 15-20 minutes cooked through and most of the liquid has been absorbed.
Five minutes before the pasta is due to be cooked, preheat the grill to high.
When the pasta is cooked, give everything a good stir, sprinkle over the cheese and pop under the grill for 3-5 minutes until melted and golden.
Notes
Stock: I always make up 750ml of stock and then check on the pasta as it cooks and add more if it's looking dry. If you like very 'wet' saucy pasta, go ahead and add it all at the start.