500g chicken thigh fillets, trimmed, cut into 2cm pieces
150g shortcut bacon rashers, cut into 1cm pieces
2 teaspoons garlic paste
300g fusilli pasta
1 large chicken stock cube, crumbled
500g jar creamy carbonara pasta sauce
1/2 cup ranch salad dressing
1 cup shredded parmesan
1/2 cup finely chopped fresh parsley
1 cup grated Tasty cheese
Extra chopped fresh parsley, to garnish
Combine chicken, bacon and garlic in an oiled, large ovenproof dish (14-cup capacity). Top with pasta.
Dissolve stock cube in ½ cup boiling water in a large heatproof jug. Add pasta sauce, dressing, 2 ½ cups cold water, parmesan and parsley. Season with ground white pepper. Mix well. Pour over pasta in dish. Stir to combine.
Cook, uncovered, in a moderate oven (180C) for about 45 minutes, or until pasta is almost cooked and most of the liquid has been absorbed. Remove. Sprinkle with Tasty cheese. Return to oven.
Cook for a further 10 to 12 minutes, or until cheese is melted and golden brown. Remove from oven. Stand for 5 minutes.
Serve bake garnished with extra parsley