Name: Chicken and Bacon Pasta Bake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
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

Chicken and Bacon Pasta Bake

It just doesn't get easier than this 'Dump & Bake' dinner - just put all the ingredients in a dish and let your oven do the hard work!

Prep

10M

Cook

Total

1H 10M

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TIP Make sure the chicken is well-trimmed of excess fat and sinew. Any variety of creamy pasta sauce can be used in this recipe. Refrigerate any leftovers. To reheat, add a little hot water before microwaving.

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

Combine chicken, bacon and garlic in an oiled, large ovenproof dish (14-cup capacity). Top with pasta.

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.

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.

Cook for a further 10 to 12 minutes, or until cheese is melted and golden brown. Remove from oven. Stand for 5 minutes.

Serve bake garnished with extra parsley

New Idea team