Quick & Easy

Cheesy chicken, tomato and bacon rigatoni

cheesy chicken, tomato and bacon rigatoni



1.Preheat oven to 220°C (200°C fan forced).
2.Cook pasta in a large saucepan of boiling water until tender, drain. Return to pan.
3.Meanwhile heat half the oil in a large frying pan over high heat, cook chicken until browned. Remove from pan.
4.Heat remaining oil in same pan, cook onion and bacon, stirring, until bacon is crisp. Return chicken to pan with sauce, simmer, uncovered, for 10 minutes. Stir in basil, season to taste.
5.Stir chicken mixture and half the cheese into pasta. Spoon pasta mixture into a 2-litre (8-cup) ovenproof dish, sprinkle with remaining cheese.
6.Bake. uncovered, for 10 minutes or until mixture is browned lightly. Sprinkle with extra basil to serve.

You can use the chopped meat from one barbecued chicken in this recipe instead of the tenderloins. Add it at the end of bacon becoming crisp and stir until hot. Recipe can be made several hours ahead to the end of step 5. From cold, bake, covered, at 200°C (180°C fan forced) for 30 minutes or until heated through then uncover and bake for a further 10 minutes or until browned.


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