About this recipe:Pasta is topped with breaded chicken, a bacon and tomato barbecue sauce and grated Cheddar cheese, before being baked to perfection.
450g penne pasta
salt and pepper to taste
6 (115g) skinless, boneless chicken breast fillets
125ml olive oil for frying
450g rashers streaky bacon
2 tomatoes, diced
1 onion, diced
515g bottled honey mustard BBQ sauce
3 tablespoons spicy mustard
225g grated Cheddar cheese
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Method Prep:45min › Cook:1hr › Ready in:1hr45min
Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a deep 20x30cm baking dish.
In a medium bowl, beat together the eggs and milk. Season with salt and pepper. Dip the chicken breasts in the egg mixture, then roll in breadcrumbs to coat. Heat the oil and butter in a large frying pan over medium-high heat. Fry chicken until browned on both sides and the juices run clear. Drain on kitchen towels. Drain excess oil from the pan, leaving it coated.
While the chicken is cooking, place bacon in a large, deep frying pan. Cook over medium-high heat until crisp. Remove bacon from pan, crumble and set aside.
Place the frying pan that used to have chicken in it over medium heat. Add tomato, onion and bacon and cook for 5 minutes or until onion is soft. Pour in the BBQ sauce and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta, then place the chicken on the top and cover with grated cheese.
Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and dish is heated through.