Spicy Chicken and Bean Pasta Bake

This Spicy Chicken and Bean Pasta Bake is a delightful fusion of flavors, featuring tender chicken, hearty kidney beans, and a rich tomato sauce, all baked with pasta and topped with crispy bacon. The dish balances traditional Italian baking techniques with a creative twist, ensuring it is both comforting and satisfying. It's a one-pan meal that's perfect for family dinners and can be easily modified for meal prep.

Ingredients:

• 2 cups pasta (penne or fusilli)
• 1 pound chicken breast, diced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup chicken stock
• 1 onion, chopped
• 1 carrot, diced
• 1 capsicum (bell pepper), diced
• 4 slices bacon, chopped
• 1 cup creamed corn
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 avocado, sliced (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and capsicum, and sauté until soft, about 5 minutes.
4. Add the diced chicken to the skillet and cook until browned and cooked through, about 7-10 minutes.
5. Stir in the kidney beans, diced tomatoes, chicken stock, creamed corn, chili powder, cumin, salt, and pepper. Bring to a simmer and let cook for 5 minutes.
6. Combine the cooked pasta with the chicken and bean mixture, stirring well to combine.
7. Transfer the mixture to a baking dish, and top with chopped bacon.
8. Bake in the preheated oven for 20-25 minutes, until the bacon is crispy and the dish is heated through.
9. Serve hot, topped with sliced avocado.