Serves: 3-4 Chicken (or Veggie) Pasta Bake

• 250g pasta (penne or fusilli)
• 2 chicken breasts
• 1 tin chopped tomatoes
• 1 onion, diced
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp mixed herbs
• 100g grated cheese (cheddar or mozzarella)
• 1 tbsp oil
• Salt & pepper

Optional Add-ins

• 1 tbsp tomato purée
• ½ tsp chili flakes
• 1 tsp paprika
• Handful of spinach or frozen peas

1. Boil the pasta according to the packet instructions. Drain and set aside.
2. Cut the chicken into small chunks. Heat some oil in a pan and cook the chicken until golden brown and fully cooked (about 5-7 mins). Remove from pan and set aside.
3. In the same pan, add a little more oil and cook the onion until soft (about 3-4 mins).
4. Add garlic, herbs, and paprika. Stir for 1 minute.
5. Pour in the chopped tomatoes, tomato purée (if using), and season with salt & pepper. Let it simmer for 5 minutes.
6. Stir the cooked pasta and chicken into the sauce. If using veg, add them now.
7. Transfer the mixture to an ovenproof dish, top with the grated cheese, and bake at 200°C (180°C fan) / 400°F for 15-20 minutes, until the cheese is golden and bubbly.
8. Let it cool for a couple of minutes before digging in.