Barbecue Chicken and Bacon Pasta

Ingredients

• 4 servings of uncooked pasta (I use 300g of dried fusilli)
• 1 tbsp olive oil
• 1 onion
• 2 x 400g cans chopped tomatoes
• 2 cloves garlic
• 4 tbsp Worcestershire sauce
• 3 tbsp white wine vinegar
• 2 tbsp soft brown sugar
• 1 large chicken breast (roughly 200g)
• 4 rashers smoked streaky bacon
• Salt and pepper

Instructions

1. 1

   Bring a pan of salted water to the boil for the pasta.

2. 2

   Meanwhile, finely chop the onion and crush the garlic.

3. 3

   In a separate pan, heat half the olive oil (½ tbsp) and add the chopped onion. Cook on a low heat for 5 minutes, stirring occasionally to prevent it burning.

4. 4

   After 5 minutes, add the garlic, chopped tomatoes (2x 400g cans), Worcestershire sauce (4 tbsp), white wine vinegar (3 tbsp) and soft brown sugar (2 tbsp) and cook on a low heat for 25-30 minutes until the liquid has reduced, stirring occasionally to prevent burning. Season with salt and pepper.

5. 5

   Meanwhile cook the pasta according to the packet instructions.

6. 6

   While the sauce and pasta are cooking, chop the chicken breast (1 large) and bacon (4 rashers) into small bitesized pieces.

7. 7

   Heat the remaining olive oil (½ tbsp) in a frying pan and add the chicken. Brown for a minute or so and then add the bacon. Cook the chicken and bacon for a further 5 minutes until cooked through.

8. 8

   Once the pasta, sauce and meat have all finished cooking, drain the pasta. Add the sauce and meat and stir to combine.

9. 9

   Serve