Creamy Chicken and Bacon Pasta Bake
- 1.5 lbs (700g) boneless skinless chicken breasts
- 1 lb (450g) pasta twirls
- 10 oz (280g) crispy bacon crumbled
- 1.5 cups (350g) ajvar sauce
- 2 tbsp (30ml) olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh basil leaves chopped
1. Preheat your oven to 375°F (190°C).
2. Cook pasta twirls according to package instructions until al dente then drain and set aside.
3. Heat olive oil in a large skillet over medium heat and add chicken breasts. Cook until browned on both sides and cooked through about 5-6 minutes per side.
4. Let chicken rest a few minutes before slicing it into thin strips.
5. In the same skillet add ajvar sauce and dried thyme. Stir to combine and let simmer 2-3 minutes until sauce has thickened slightly.
6. Combine cooked pasta sliced chicken and ajvar sauce mixture in a large mixing bowl. Season with salt and pepper to taste.
7. Transfer pasta mixture to a 9x13 inch (23x33 cm) baking dish and top with crumbled bacon. Sprinkle chopped fresh basil leaves on top for garnish.
8. Bake in preheated oven 20-25 minutes until top is golden brown and casserole is heated through.
9. Serve hot and enjoy.
- Baking dish
- skillet
- mixing bowl
- measuring cups
- wooden spoon
- cutting board
- knife
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