Nutrition and extra info
Nutrition: Per serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
While it’s the traditional Christmas bird, turkey is good to eat all year round, though…
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
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