Method
- step 1Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
- step 2Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
- step 3Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Ingredients:
4 tbsp olive oil
1 onion
finely chopped
2 garlic cloves
crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken
breasts, sliced into strips
300g penne
70g mature cheddar
grated
50g grated mozzarella
½ small bunch of parsley
finely chopped
Nutrition:
Nutrition: Per serving
kcal
575
fat
30g
saturates
14g
carbs
41g
sugars
9g
low
fibre
5g
protein
33g
salt
0.5g