Heat 2 tablespoons of oil in a skillet over medium heat and sauté the onion over low heat for 10-12 minutes. Add the garlic and chili flakes and cook for 1 min. Add the tomatoes and sugar and season to taste. Simmer uncovered for 20 minutes or until thickened, then stir with the mascarpone.
Heat 1 tablespoon of oil in a nonstick skillet. Season the chicken and fry for 5-7 minutes or until cooked through.
Heat the oven to 220C / 200C fan / gas 7. Cook the pen following the instructions on the package. Drain and mix with the remaining oil. Place the pasta in a medium-size ovenproof dish. Add the chicken and pour over the sauce. Top with cheddar cheese, mozzarella, and parsley. Bake for 20 minutes or until golden and bubbly.
4 tablespoons of olive oil
1 onion finely chopped
2 garlic cloves, crushed
¼ teaspoon chili flakes
2 cans of 400g chopped tomatoes
1 teaspoon caster sugar
6 tablespoons of mascarpone
4 skinless chicken breasts, cut into strips
70g mature cheddar cheese, grated
50g of grated mozzarella
½ small bunch parsley, finely chopped
GOES WELL WITH
Peanut butter pancakes