Preheat the oven to 200C/400F/Gas Mark 6.
Cook the pasta according to packet instructions. Drain and set aside.
Over a medium heat, heat a sauté pan with a drizzle of oil. Add the onion, garlic, green pepper and sauté for 2 minutes.
Add the chicken and bacon and continue to sauté for a further 3-4 minutes until the chicken colours well. Season well with salt and pepper.
Add the tomato puree, tomato passata and cream and bring to the boil. Simmer for 2 minutes, stirring to combine well the ingredients.
Remove from the heat and add the sauce to the pasta. Toss to combine and place in a ceramic oven dish. Sprinkle the cheese over the pasta and place in the oven for 15-20 minutes until coloured and piping hot.
Remove from the oven and serve immediately with some salad leaves.
