Chicken and bacon pasta bake

You can’t go wrong with a hearty, creamy pasta bake. This version is loaded with shredded chicken, crispy bacon pieces and greens for a perfect comfort meal.

4

10m

35m

Ingredients

  • 375g Coles Rigatoni Pasta
  • 8 Coles Deli Bacon Rashers
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 cup (160g) shredded Coles Hot Roast Chicken
  • 2 zucchini, thickly sliced
  • 300ml pouring (pure) cream
  • 11/2 cups (120g) grated parmesan
  • 60g baby spinach leaves
  • 1 cup (70g) sourdough breadcrumbs (made from day-old sourdough)
  • 1 tbs finely chopped sage
  • Fried sage leaves, to serve

Method

STEP 1

Preheat oven to 200°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid.

STEP 2

Meanwhile, reserve 3 bacon rashers. Coarsely chop the remaining bacon. Heat oil in a large deep frying pan over high heat. Add the chopped bacon and onion and cook, stirring, for 5 mins or until bacon is golden. Add the chicken, zucchini, cream and reserved cooking liquid. Bring to the boil.

STEP 3

Stir in the pasta, 1 cup (80g) parmesan and the spinach. Season. Spoon the pasta mixture into a 10-cup (2.5L) baking dish. Sprinkle with the breadcrumbs, chopped sage and remaining parmesan. Bake for 20 mins or until golden.

STEP 4

While the pasta bake is in the oven, place the reserved bacon on a baking tray and bake for 10 mins or until golden.

STEP 5

Top pasta bake with bacon and fried sage leaves to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.