Cheesy Chicken & Tomato Pasta Bake

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken thigh and a pinch of salt and pepper and cook until browned, 3-4 minutes. Add the red onion, red capsicum, carrot and zucchini and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute.

Add the diced tomatoes, butter, brown sugar and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Simmer for 5-10 minutes or until reduced slightly. Season to taste with salt and pepper.

While the chicken is cooking, place the penne into the saucepan of boiling water and cook for 9 minutes or until 'al-dente'. Drain, then return to the pan and drizzle with olive oil to prevent sticking.

In a medium bowl, combine the panko breadcrumbs (see ingredients list) with a drizzle of olive oil, a pinch of salt and pepper and a pinch of chilli flakes.

Stir the cooked penne through the sauce, then transfer to a medium baking dish. Top with the shredded Cheddar cheese and the chilli panko crumb. Bake for 15 minutes or until golden.