Make pasta more interesting with succulent chicken and smoky bacon in a sweet barbecue sauce.
Course Main Course
Prep Time 10minutes
Total Time 35minutes
4servings of uncooked pastaI use 300g of dried fusilli
2x 400g cans chopped tomatoes
3tbspwhite wine vinegar
2tbspsoft brown sugar
1large chicken breastroughly 200g
4rashers smoked streaky bacon
Salt and pepper
Bring a pan of salted water to the boil for the pasta.
Meanwhile, finely chop the onion and crush the garlic.
In a separate pan, heat half the olive oil (½ tbsp) and add the chopped onion. Cook on a low heat for 5 minutes, stirring occasionally to prevent it burning.
After 5 minutes, add the garlic, chopped tomatoes (2x 400g cans), Worcestershire sauce (4 tbsp), white wine vinegar (3 tbsp) and soft brown sugar (2 tbsp) and cook on a low heat for 25-30 minutes until the liquid has reduced, stirring occasionally to prevent burning. Season with salt and pepper.
Meanwhile cook the pasta according to the packet instructions.
While the sauce and pasta are cooking, chop the chicken breast (1 large) and bacon (4 rashers) into small bitesized pieces.
Heat the remaining olive oil (½ tbsp) in a frying pan and add the chicken. Brown for a minute or so and then add the bacon. Cook the chicken and bacon for a further 5 minutes until cooked through.
Once the pasta, sauce and meat have all finished cooking, drain the pasta. Add the sauce and meat and stir to combine.
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