Ingredients
500g chicken thigh fillets, trimmed, cut into 2cm pieces
150g shortcut bacon rashers, cut into 1cm pieces
2 teaspoons garlic paste
300g fusilli pasta
1 large chicken stock cube, crumbled
500g jar creamy carbonara pasta sauce
1/2 cup ranch salad dressing
1 cup shredded parmesan
1/2 cup finely chopped fresh parsley
1 cup grated Tasty cheese
Extra chopped fresh parsley, to garnish
Method
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Combine chicken, bacon and garlic in an oiled, large ovenproof dish (14-cup capacity). Top with pasta.
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Dissolve stock cube in ½ cup boiling water in a large heatproof jug. Add pasta sauce, dressing, 2 ½ cups cold water, parmesan and parsley. Season with ground white pepper. Mix well. Pour over pasta in dish. Stir to combine.
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Cook, uncovered, in a moderate oven (180C) for about 45 minutes, or until pasta is almost cooked and most of the liquid has been absorbed. Remove. Sprinkle with Tasty cheese. Return to oven.
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Cook for a further 10 to 12 minutes, or until cheese is melted and golden brown. Remove from oven. Stand for 5 minutes.
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Serve bake garnished with extra parsley
