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2 tbsp cooking salt

350 g penne or ziti

6 streaky bacon rashers

2 lightly packed cups (100 g) shredded spinach

½ cup (80 g) sun-dried tomatoes strips in oil, drained, roughly chopped

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Chicken:

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500 g chicken thigh fillets

¾tsp each cooking salt and black pepper

30 g unsalted butter

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Tuscan sauce:

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30 g unsalted butter

2 garlic cloves

¼ cup (60 ml) chardonnay wine

⅓ cup (50 g) plain flour

2 cups (500 ml) full-fat milk, hot

1 cup (250 ml) thickened cream

1½ cups (375 ml) low-salt chicken stock

½ tsp each onion powder and garlic powder

1 tsp cooking salt

½ tsp black pepper

1 cup (100 g) finely grated parmesan

2½ cups (250 g) shredded mozzarella

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1. Preheat the oven to 180°C (160°C fan-forced).

2. Bring 3 litres of water to the boil with the salt. Cook the pasta on par-boil, then drain and let cool.

3. Lay the bacon in an unheated, large pot (no oil) over medium-high heat. Cook for 3 minutes until golden, then turn and cook for another 2 minutes. Discard the bacon on a paper towel-lined plate then chop into 1 cm pieces. Discard the bacon fat.

4. Cook chicken - Sprinkle salt and pepper over the chicken. In the same pot on medium-high heat, melt the butter. Cook the chicken for 4 minutes on each side, then transfer to a plate. Rest for 5 minutes, then slice into 1 cm thick slices.

5. Tuscan sauce - Melt the butter in the same pot still on medium-high heat. Add the garlic and cook for 30 seconds. Add the wine, stir, then simmer rapidly for 2 minutes or until mostly evaporated. Lower the heat to medium, add the flour and stir for 1 minute. Slowly pour in the milk - the mixture will thicken. Once the flour and milk are combined, add the cream and chicken stock. Whisk until lump-free. Bring to a simmer and stir regularly with a wooden spoon for 4-5 minutes until the sauce is thick enough to coat the back of the wooden spoon. Stir in the onion and garlic powder, salt, pepper and two-thirds of both the bacon, parmesan, and mozzarella. Once the cheese melts, the sauce should be thick and creamy.

6. Assemble and bake - Stir in the spinach, chicken, sun-dried tomatoes, most of th bacon (reserve some for topping) and pasta. Pour into a 30 x 22 cm baking dish, sprinkle with remaining parmesan, followed by the mozzarella and bacon. Bake for 20 minutes until the cheese is melted and golden.

7. Serve - Stand for 5 minutes before serving. Garnish with parsley, if desired.