Ingredients

The following ingredients have 4 Servings
  • 1 1/2 tbsp olive oil
  • 1 large onion (peeled and chopped)
  • 3 chicken breasts (chopped into bite size chunks)
  • ½ tsp salt
  • ½ tsp pepper
  • 3 cloves garlic (peeled and minced)
  • 2 tbsp tomato puree (paste if you're in USA)
  • 400 g tin of chopped tomatoes
  • 1 tsp granulated sugar
  • 1 litre hot chicken or vegetable stock
  • 300 g elbow macaroni
  • 90 ml double (heavy cream)
  • 100 g grated cheddar cheese
  • 100 g grated mozzarella cheese
  • 8 rashers cooked (chopped streaky bacon)
  • 3 tbsp panko breadcrumbs
  • 1 tbsp freshly chopped parsley to serve (optional)

Instruction

  • Heat the oil in a large frying pan and add the onion. Cook on a medium heat for 5 minutes, until the onion starts to soften.
  • Add the chicken, then cook for 5 – 6 minutes until the chicken is sealed.
  • Add the salt, pepper, garlic and tomato puree. Stir everything together so that the tomato paste coats the chicken.
  • Add in the tinned tomatoes, sugar and stock. Stir and bring to the boil, then add in the macaroni.
  • Stir together, bring back to a gentle simmer and place a lid on. Simmer for 13-15 minutes, checking and stirring a couple of times during cooking, until the macaroni is cooked.
  • Once the macaroni is cooked, stir in the cream and sprinkle on half of each of the cheeses, followed by all of the bacon.
  • Stir together. Mix the remaining cheese with the panko and sprinkle on top.
  • Place under the grill (broiler) for 5-6 minutes until golden brown.
  • Sprinkle on the chopped parsley and serve!