About this recipe:This is a dish I had some years ago which I've tried to emulate here. I've had some degree of success, but suffice to say, it was a different taste altogether. However, it was still a very tasty dish, and went down well with the family. Hope you enjoy!
Bring some water to the boil, add the pasta, bring back to the boil and simmer for 8 to 10 minutes.
Fry the onion and peppers in oil for 5 to 10 minutes, then add the chicken and bacon and cook for a further 5 minutes. Add the mushrooms and all the spices and leave to simmer for 10 minutes.
Heat the milk but do not boil. In a separate saucepan, melt the butter before taking off the heat and stirring in the flour. Return to the heat before adding the heated milk, stirring continuously until it has a thick consistency. Add the stock, tomato puree and sugar, and stir over the heat until mixed in.
In a separate container, mix the pasta, the contents of the frying pan, and the roux sauce together well. Transfer to a casserole dish.
Bake in the preheated oven until heated through, 15 to 20 minutes. Remove 5 minutes before the end and crumble the crisps over the top, pour over the single cream, and sprinkle with the grated cheese before returning to the oven.