A creamy tomato sauce flavoured with Marsala tossed through pasta with chicken and bocconcini then baked til bowned. This recipe will feed 6 people
Preheat oven to 180 C
Cook pasta according to directions on pack and put into a large baking dish.
Stir chicken through cooked pasta.
In a medium saucepan over med/high heat, saute the garlic in the butter.
Add the Marsala and cook for about a minute til it's a bit syrupy.
Add the mushrooms and the bacon and cook for 3-5 mins.
Sprinkle the cornflour over and stir through.
Reduce heat to medium.
Add the rest of the ingredients except the bocconcini and paprika and cook for 2 minutes.
Pour over pasta and mix through.
Dot the bocconcini through the dish and sprinkle over with paprika.
Bake in preheated oven for 30 minutes.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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