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1
Boil the pasta.
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2
After ten minutes, break the broccoli head into small florets and add it to the pasta pot.
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3
Bubble on a low heat until about 90% cooked.
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4
In the meantime, chop your onion and garlic and fry in an oiled pan over a medium flame.
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5
Chop the chicken breasts into small bits and add it to the pan, stirring every so often until the chicken is sealed.
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6
Add the white wine to the chicken pan and simmer for a minute before adding the stock.
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7
Allow the sauce to reduce to about 2/3 before adding the cream and heating through.
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8
Season with herbs, salt and pepper.
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9
Drain the pasta and broccoli quickly and add it to the chicken pan.
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10
Stir to coat the pasta and allow the sauce to reduce a little more (for about five minutes).
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11
Slice your bell pepper in half, and then, keeping the halves separate, into teeny tiny chunks.
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12
Layer half of the pasta mixture into a deep oven dish and lattice four strips of bacon over the top.
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13
Sprinkle with half of the bell pepper.
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14
Repeat the layers, using more bacon to cover the top of the bake.
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15
Sprinkle with the bell pepper, crushed tortilla chips or crisps, and grated cheese.
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16
Bake in the oven at 200 degrees Celsius (390 degrees Fahrenheit) for 15 minutes and serve.
