Chicken & Bacon Alfredo Pasta Bake

INGREDIENTS

• 2 Packs Simply Better Italian Fresh Egg Tortiglioni
• 1 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 1 Pack Simply Better Whiskey Smoked Irish Bacon Lardons
• 2 Packs Simply Better Irish Corn Fed Chicken Breast Fillets, cut into thin strips
• 2 Packs Simply Better Handmade Roast Garlic & Pecorino Alfredo Sauce
• 100g Frozen Peas

For the parmesan crumb topping

• 20g Simply Better Abernethy Sea Salted Butter
• 100g Simply Better Rustic Sourdough Breadcrumbs
• 1 Garlic Clove, crushed
• 2 Tbsp Chopped Parsley
• 1 Tbsp Simply Better Parmigiano Reggiano, grated

METHOD

1. Preheat the oven to 180°C Fan (350°F).
2. Cook the pasta according to pack instructions, until al dente. Then drain and retain a few tablespoons of the cooking liquid.
3. Heat the oil in a skillet pan over a medium heat. Add the lardons and chicken and cook for 3–4 minutes until the chicken is golden in colour. Add the alfredo sauce, reserved cooking liquid and frozen peas, stir to combine then fold in the cooked pasta.
4. Melt the butter in a small saucepan then stir in the garlic and parsley, stir into the breadcrumbs with the Parmesan and mix well.
5. Top the chicken pasta mix with the breadcrumbs and bake for 15–20 minutes until bubbling and golden brown.