Baked chicken, cheddar and bacon pasta

A chicken, cheese, pasta and bacon casserole, gluten free, full of flavor and super quick! A recipe by @jessicasglutenfreekitchen.com.

You cook the chicken and bacon, add a simple tomato sauce, throw in the pasta and put it in the oven. You will have it ready in a total of 40 minutes.

What you will need for 2 servings

200 grams of pasta

1/2 onion

6 cherry tomatoes

2 pieces of chicken breast

4 slices of bacon

350 ml tomato sauce

2 tablespoons of pulp

1 mozzarella ball – usually 125g, drained

A handful of fresh basil

50-75 grams of grated cheddar cheese

1/2 tsp. oregano

1/2 teaspoon thyme

1/2 teaspoon garlic

1 tablespoon Worcestershire sauce

1/2 stock cube

1 teaspoon sugar – I use powdered sugar but any will do

How to make it:

Preheat the oven to 180°C.

Cook the pasta for 2 minutes less than the time recommended on the package, in a pan with plenty of salt.

As soon as they boil, add the pasta and cook. Drain and set aside.

To prepare the sauce, chop the onion and cherry tomatoes into small pieces. Add to a pan and saute at a low temperature, stirring often until the onion turns golden brown. If necessary, add a little water to prevent the onion from sticking.

Dice the chicken and bacon and add to the pan. Cook until the chicken begins to brown and the bacon begins to crisp.

Add the tomato, tomato puree and spices to the pan. Bring to a boil, then reduce to a simmer, stirring occasionally, until thickened, about 10 minutes.

Add the pasta and cheddar to the pasta sauce. We mix.

Put in an ovenproof dish. Break the mozzarella and spread it over the pasta. Chop the basil and sprinkle. Place in the oven for 15-20 minutes or until the mozzarella is golden brown.

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