4 tbsp extra virgin olive oil
1 finely chopped onion
1 tsp chilli flakes 2 garlic cloves, smashed
2 x 400g chopped tomatoes in cans
1 teaspoon of caster sugar
mascarpone cheese, 6 tbsp
4 chicken breasts, skinless, split into strips
300g penne pasta
70g grated mature cheddar
50g mozzarella cheese, grated
1/2 small bunches freshly chopped parsley
In a pan over medium heat, heat 2 tbsp oil and gently cook the onion for 10-12 minutes. Cook for 1 minute with the garlic and chilli flakes. Season to taste with the tomatoes and sugar. Cook, uncovered, for 20 minutes, or until the sauce thickens, then mix in the mascarpone.
In a nonstick frying pan, heat 1 tbsp of oil. Season the chicken and simmer for 5-7 minutes, or until well done.
Preheat the oven to 220 degrees Celsius/200 degrees Celsius fan/gas mark 2. Penne should be cooked according to the package directions. Drain and toss with the leftover oil. Fill a medium ovenproof dish halfway with pasta. Pour the sauce over the chicken and mix well. Top with parsley, cheddar, and mozzarella. 20 minutes in the oven, or until golden brown and bubbling.