CHICKEN AND PANCETTA PASTA BAKE

Sometimes the simple ideas are the best – this midweek dish is a guaranteed crowd-pleaser.

SERVES 4

✣ 400g (14oz) conchiglie or other dried pasta shape

✣ 1tbsp olive oil

✣ 1 onion, finely chopped

✣ 2 garlic cloves, crushed

✣ 2 large chicken breast fillets, cut into chunks

✣ 75g (2½oz) smoked pancetta cubes

✣ 400g can chopped tomatoes

✣ 2tsp dried oregano

✣ 3tbsp sun-dried tomato paste

✣ Pinch of sugar

✣ 2tbsp roughly chopped fresh basil, plus a few leaves to garnish

✣ 150g (5oz) mini mozzarella balls, drained

✣ 2tbsp finely grated

Grana Padano or Parmesan

1

Preheat the oven to 200C/Gas 6. Cook the pasta in a large pot of boiling salted water according to the pack instructions. Drain and set aside.

2

Meanwhile, heat the oil in a large frying pan and cook the onion for 5 mins until soft. Add the garlic and cook for a further 1-2 mins. 3

Add the chicken, pancetta and oregano, and fry for a further 5 mins, until the chicken is coloured all over. Season with salt and pepper.

4

Stir in the tomatoes, oregano, tomato paste, sugar and basil. Simmer gently for 10 mins. 5

Stir the sauce into the pasta, then transfer to a heatproof dish and press the mozzarella balls into the surface. Sprinkle over the grated cheese and bake for 15-20 mins until the cheese is golden. Serve garnished with basil and a grinding of black pepper.

624 cals, 20g fat, 10g sat fat, 80g carbs PER SERVING TIP The leftovers are delicious cold, so if you’re cooking for two, have it for lunch the next day with a crisp salad.