Chicken pasta bake

Preheat oven to 180°C/350°F (160°C fan).

Cook pasta per packet directions, using boiling water seasoned with the 2 teaspoons of salt. Drain, rinse briefly under tap water, then set aside to cool while making the sauce.

Season chicken – toss together Seasoned Chicken ingredients in a bowl.

Crisp bacon – put bacon in an unheated very large non-stick pan (Note 2). Turn stove on medium high. Cook until light golden, remove onto paper towels, leaving fat in the pan. Once cool, cut into 1cm / 1/3" pieces.

Sizzle chicken – top up bacon fat with olive oil if you don't have at least 1 tbsp. Increase heat to high. Cook chicken for 3 minutes until light golden on the outside but still raw inside. Remove into a bowl with a slotted spoon.

Sauce – in the same pan, cook garlic and onion for 1 minute, then add chilli flakes and oregano. Cook for 2 minutes until onion is translucent. Add wine and rapidly simmer for 1 to 2 minutes until mostly evaporated. Add tomato paste and cook for 1 minute. Add passata, then use the water to rinse out the bottle. Add salt, pepper, chicken (including all juices). Mix, then simmer for 5 minutes on medium.

Toss – add baby spinach, tomato, pasta and bacon. Toss well.

Assemble – transfer to 23 x 33cm/9 x 13" pan. Top with mozzarella then parmesan. Bake 25 minutes until melted with some golden spots.

Serve – stand for 5 minutes then serve!