BBQ Chicken Pasta Recipe

By Kitchen Sanctuary

Ingredients

300 g (10 1/2 oz) pasta shapes ((I use spirali))
1 tablespoon oil
4 rashers (strips) streaky bacon
1 onion (peeled and chopped)
2 chicken breasts ((about 350g/12oz), chopped into bite-size pieces)
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 garlic cloves (peeled and minced)
1 x 400g (14 oz) can finely chopped tomatoes
1 tablespoon tomato purée (paste)
80 ml (1/3 cup) barbecue sauce
50 g (1/2 packed cup) grated red Leicester cheese ((or Cheddar if preferred))
2 tablespoons chopped chives

Prep Time5mins
Cook Time20mins
Servings3

Instructions

Cook the pasta in boiling salted water, as per the packet instructions. Drain, reserving 12 cup of the cooking water.

Meanwhile, heat the oil in a large frying pan (skillet) over a mediumhigh heat. Add the bacon and cook for 56 minutes, turning once, until browned and crispy. Remove from the pan and place on a chopping board. Roughly slice the bacon and set aside.

In the same pan you cooked the bacon, add the onion, chicken, salt and pepper. Cook for 5 minutes, stirring often, until the chicken is sealed and the onion starts to soften.

Stir in the garlic, then add the canned tomatoes, tomato purée and barbecue sauce. Stir together and bring to the boil. Simmer for 56 minutes, stirring occasionally, until the chicken is cooked through.

Add the cooked pasta to the frying pan and stir together. Add splashes of the pasta cooking water if you want to loosen the sauce further.

Turn off the heat, then sprinkle on the crispy bacon and grated red Leicester.

Place under the grill (broiler) for 12 minutes until the cheese is melted (make sure your pan is grillproof).

Sprinkle over the chives and serve.