Ingredients 2 cups macaroni About 450 g chicken breast
1 medium onion, chopped
1 medium carrot, chopped
6 rashers short cut bacon
2 medium zucchini, chopped
440 g Tomato Soup 1/3 cup sour cream 1½ cups grated cheese
Cut any fat/sinew off the chicken breasts.
Preheat the oven to moderate -about 165° fan forced.
Cook the macaroni as per instructions with a little oil, until just tender. Drain.
Slice the chicken breasts into long strips and then cut into cubes.
If you like your bacon crispy, at this stage fry it till it is slightly brown.
If you do not like it crispy, add bacon later with carrot
Heat some oil in a wok or frypan and cook the chicken quickly over high heat until it is browned but not cooked through. Drain on absorbent paper.
In the same pan, add the onions, carrot and bacon, if you have not already done it. Stir over a low-medium heat for about 5 - 10 minutes, adding the bacon after a few minutes if you have already browned it.
Add the zucchini and the tomato soup. Bring to the boil, simmer uncovered for 5 minutes, and then remove from the heat.
Add the pasta, chicken, and sour cream. Season to taste though you do not really need salt as the bacon is salty.
Put in an ovenproof dish, and top with the cheese.
Bake for 20 minutes or until golden and cooked through. If making ahead, just bake for 10 minutes as chicken will get tough if you overcook.
I made a tomato and parsley salad with pepper and wasabi mayonnaise, to eat with it.