Serves: 6, Calories: 538, Time: 1 hr 30 mins

Ingredients

Sauce:

• 500g passata.  140
• 50ml distilled malt vinegar (clear).  5
• 50g dark Muscovado sugar.  200
• 40g treacle.  116
• 35ml Worcestershire sauce.  15
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp hot paprika
• ⅛ tsp salt

Pasta:

• 250g dry pasta.  873
• 1 tbsp veg oil.  124
• 8 rashers bacon, lardons.  408
• 2 chicken breasts, chunked.  500
• 1 large onion, chopped.  75
• 3 peppers, chopped.  150
• 150g Cheddar cheese, grated.  624

Method

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In large saucepan; Cook pasta al dente, drain, set aside.
3. Meanwhile, in sauté pan; Fry bacon until light golden. 10 mins.
4. Add oil, then chicken. Stir. 5 mins.
5. Add onions and peppers, soften. 5 mins.
6. Stir in all sauce ingredients. Bubble. 15 mins, until thickened.
7. Transfer pasta and sauce to 14x10" Pyrex dish. Scatter on cheese.
8. Bake for 20-25 mins, until golden and bubbling.

Calories = 3230

• 3230 / 6 = 538