Chicken and Bacon Pasta Bake Recipe

You will need: two chicken breasts, cut into strips, 4 strips of smoked bacon, wafer thin honey roast ham (about 6-7 pieces), six or seven mushrooms, cheese, flour, milk, butter, cream, 4-5 pieces of garlic to taste, chicken stock, mixed leave salad, cherry tomatoes, honey and mustard dressing, penne pasta

Boil enough water to cook enough penne pasta to fill a good-sized casserole dish and use it to cook until al dente; drain and set to one side. I usually throw a dash of olive oil into the water while cooking to prevent it sticking.

While you’re doing that, grill the bacon until lightly crispy and then slice into small chunks. Similarly shred the ham and pile together. Thin slice the mushrooms.

Set another saucepan to hard boil four to five eggs. Drain when ready and allow to begin to cool

While its cooking, grate a bowl of cheese (cheddar works nicely, but any hard cheese will do – add some leicester or double gloucester for colour)

Set the oven to warm at 180 degrees C

Melt the butter/spread and add flour and milk to form a smooth paste, bulking with milk to make a white sauce, and then add grated cheese in small amounts, melting and stirring in until you have a good smooth cheese sauce. Keep this on a low heat, stirring occasionally.

Shell the hard boiled eggs

Heat a deep frying pan/wok and fry the chicken and garlic, gently browning the chicken before adding the bacon, ham and mushrooms. lightly sweat and add the chicken stock, stirring until you are sure the chicken is cooked.

Add the cheese sauce into the mix on a medium heat, not allowing the sauce to boil. Add a dash of cream and season to taste.

Put the drained pasta into a casserole dish, pour in the mix of cheese sauce and the frying pan and slice the boiled eggs into the mix. Stir it up and make sure the sauce is nicely covering everything.

Then grate more cheese to cover the top and put into the pre-heated oven for twenty minutes.

Will feed – four hungry adults, stretching easily to six. Serve with mixed leaves and cherry tomato salad with honey and mustard dressing.

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