Macarrão de forno com frango e muçarela

Ingredientes

• 4 skinless chicken fillets, chopped into 2cm pieces
• 2 tbsp. olive oil
• 1 onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 400 g tin chopped tomatoes
• 250mls stock or water
• 2 tbsp. tomato purée
• 2 tbsp. Crème fraîche
• Pinch of sugar
• 2 tbsp. chopped fresh basil, plus leaves to garnish
• Salt and freshly ground black pepper
• 300 g pasta –penne, macaroni , tagliatelle or linguini
• 125 g mozzarella cheese, chopped

Modo de preparo

1. 1

   Heat a little oil in a large frying pan over a medium heat. Add the onion and garlic and cook for about for 5 minutes until just softened.

2. 2

   Turn up the heat, add a little more oil and then add the chicken. Cook for about 5 minutes, stirring frequently, until browned all over.

3. 3

   Stir in the chopped tomatoes, water, tomato purée, crème fraîche, sugar and basil. Season with salt and freshly ground black pepper and simmer gently, uncovered, for 20 minutes.

4. 4

   Meanwhile, cook the pasta according to the packet instructions.

5. 5

   Preheat the grill to high. Drain the pasta and stir into the chicken and tomato sauce.

6. 6

   Transfer to a shallow heatproof dish and sprinkle over the chopped mozzarella.

7. 7

   Place under the grill until the cheese is golden and bubbling – this should take about 5 minutes. Garnish with basil leaves and serve with a baby kale salad.