Ingredients
- 2 tbsp Olive oil
- 1 piece Onion (finely chopped)
- 2 clove Garlic (crushed)
- 0.25 tsp chilli flakes
- 800 g Chopped tomatoes
- 1 tsp Caster sugar
- 250 g Mascarpone
- 600 g Skinless chicken breast (cooked, shredded)
- 500 g Penne
- 100 g Mature cheddar (grated)
- 125 g Grated mozzarella
- 0.25 bunch Parsley (chopped)
Instructions
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Preheat oven to 200°C (180°C fan/gas mark 6).
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Heat the olive oil in a large pan over a medium heat. Add the onion and cook for 5 mins until softened. Add the garlic and chilli flakes and cook for 1 min more.
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Stir in the canned tomatoes and sugar, bring to a simmer and cook for 15 mins until thickened. Season to taste.
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Stir through the mascarpone and shredded chicken.
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Cook the penne following pack instructions, then drain well. Add the pasta to the sauce and stir to combine.
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Tip the pasta mixture into an ovenproof dish and scatter over the cheddar and mozzarella.
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Bake for 20-25 mins until golden and bubbling. Scatter over the parsley to serve.
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