Chicken Pasta Bake

Hey my lovelies!

Let me introduce to you this amazingly delicious, creamy, cheesy pasta bake! I honestly don't think you need to ask me twice if I want pasta because I would say yes every single time. My brother actually asked me to make him chicken pasta for dinner and it made me so happy for 2 reasons. 1) because I knew I could hide so many vegetables inside and he wouldn't realise and 2) because I love when people ask me to cook certain things as it saves me having to think of something different every night!

For this recipe Im going to give you some ingredients you can swap if you want to make it a bit healthier,but both ways are equally as tasty. This is perfect for a family dinner and can easily be reheated the next day for lunch.

Ingredients:

For the chicken:

- 650g chicken thighs (or chicken breast to make it healthier)

- 1/2 tsp adobo seasoning or chicken seasoning

- 1/2 tsp all purpose seasoning

- 1/2 tsp cayenne pepper

- 1/2 tsp paprika

- 1 tsp parsley

- 1 tsp oregano

- 1 tsp garlic and coriander or 1/2 of each if you don't have them already mixed

For the pasta:

- 400g rigatoni pasta

- 1 onion finely chopped

- 2 garlic cloves finely chopped

- 1 red pepper finely chopped

- 1 green pepper finely chopped

- 100g mushrooms quartered

- 2 x 400g chopped tomatoes

- 150ml chicken stock

- 6 tbsp mascarpone (100g ricotta to make it healthier)

- Handful of basil leaves

- 100g fresh mozzarella sliced (use lighter version to make it healthier) you

- 100g grated cheddar cheese (use lighter version to make it healthier)

( you can always add more cheese on top if you want it cheesier and you can even add parmesan as well )

Directions:

- Heat 2 tbsp of olive oil in a pan over a medium heat and fry the onion until soft. Add the garlic and cook for 1 minute

- Add in the chopped tomatoes, chicken stock, salt , pepper and basil and simmer for about 15 minutes or until thickened.

Whilst your sauce is cooking we can start on the chicken

- Cut the chicken thighs or breasts into strips and wash and dry them.

- Add all the seasonings above, cover and place in the fridge till you are ready to cook. (or do this the night before for ultimate flavour)

- Heat 2-3 tbsp of oil in a pan or cast iron skillet, cook the chicken for about 6 minutes and set to the side

- Cook the rigatoni following pack instructions, drain and set to the side

- Stir in the mascarpone or ricotta into your tomato sauce once it has thickened

- Preheat the oven to 180C

- Tip the pasta into an ovenproof dish, add the chicken then pour the sauce all over.

- Mix until its all combined

- Top with the cheddar and mozzarella and bake for about 20 minutes until golden brown.

If you notice it starting to burn before it's ready, cover the dish with foil for the remainder of the cooking time.

- Serve and enjoy!