his Easy Chicken Pasta Bake recipe is a delicious and healthy dinner for all the family. The simple Italian style tomato sauce is packed with vegetables and bacon and topped with cheese.
Heat the olive oil in a large pan, I like to use a wok as it's good for frying and cooking the sauce in.
Fry off the pieces of chicken until they are golden brown. You may need to do this in batches so that the pan isn't over crowded. Remove them from the pan and set aside.
In the same pan (there should still be a little oil left, if not add another splash), add the garlic, onion and bacon and fry off on a medium heat until the onion is starting to soften and the bacon is cooked through. This will take about 5 minutes.
Add the courgettes and mushrooms and fry off for another 5 - 10 minutes until they have started to take on some colour.
Add the tinned tomatoes, tomato puree, half of the fresh basil, plenty of salt and pepper and the browned chicken. Pop a lid on the pan and allow to bubble away on a low heat for about 20 minutes.
Preheat the oven to 180C.
Meanwhile cook the pasta in a pan of boiling water as instructed on the packet (usually about 10 minutes). Remove the pasta from the water and drain about 2 minutes BEFORE the end of the cooking time. (See recipe tips.)
Add the drained, cooked pasta to your sauce along with the remaining fresh basil (sauce a few leaves to garnish if you'd like) and give everything a good stir.
Pour into a shallow dish and top with the cheese. Pop into the oven until the cheese is melted on top - about 10 minutes.