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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.
*A stir through sauce has the necessary concentrated flavour to balance this sauce. I use Leggo's Sundried Tomato and Roasted Garlic
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