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Ingredients requirements - My Chilli Chicken & Bacon Pasta Bake with Melted Cheese ?💋:

1. Take of Enough Pasta for 4 persons
2. Make ready 1 - Chicken Breast chopped up
3. Take 4 Slices of Bacon not too salty, cut up into bite size pieces
4. Require 1/2 Pint - Cheese Sauce or make your own
5. You need 2 tbls for Sriacha sauce
6. Provide 1/2 of Onion
7. Prepare 2 of thick slices of Aubergine chopped
8. Provide 1 of Red Sweet Pepper diced
9. Prepare 1 Cup for Grated Chedder Cheese
10. Prepare 2 for Chilli peppers diced
11. Provide 1/2 tsp of Black Cracked peppercorns

Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also use bone-in chicken too. Simple Chilli Chicken. featured in Red Sauce Recipes.

My Chilli Chicken & Bacon Pasta Bake with Melted Cheese ?💋 step by step:

1. Boil the Pasta until cooked. Brown the chopped chicken in a non stick pan add the chopped bacon just cook to colour them about 5 minutes on medium heat. Then take out of the pan and set aside.
2. Next make the cheese sauce or use ready made out of a pack. Add the Sriracha.
3. In the same pan that the chicken and bacon were in add the chopped onions fry until opaque in colour then add the diced Chillies fry for 30 seconds. Take off and add to the chicken and Bacon. Also mix in red sweet Bell pepper and aubergine mix all together.
4. Aubergine and sweet pepper
6. Next mix all the chicken, bacon, and veg all together then in a oven dish then pour over the sauce lift in places so as the cheese sauce runs right through.
8. Add to a preheated oven 180°C for 15 Minutes. Lift it out and add the grated cheese all over the Top then add back in the oven for a further 10 minutes.
9. Take out the oven add the black peppercorns on top and serve hot.

Season the chicken with salt and pepper. Cut the chicken into thin strips then coat in the egg wash and flour. This Chili Chicken Recipe is famous in restaurants and there they usually use Ajjinomotto (Monosodium glutamate) to give a unique flavor, but I haven't used Ajinomotto and my chilli chicken. Chilli chicken is perhaps the most popular Indo-Chinese dish found both in restaurants and street side stalls. No visit to Calcutta's Chinatowns (especially Tangra) is complete without an order of chilli.

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