NZ Cheesy Chicken Pasta Bake

Add the penne to the boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water for the sauce (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return the pasta to the saucepan.

While the penne is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing, until browned, 3-4 minutes. Transfer to a plate. TIP: The chicken will finish cooking in step 5.

Return the frying pan to medium-high heat with a drizzle of olive oil. Add the onion and capsicum and cook until starting to soften, 3-4 minutes. Add the carrot and cook until tender, 3-4 minutes. Add the dried oregano, garlic and tomato paste and cook until fragrant, 1 minute. Add the diced tomatoes with roasted garlic and onion, salt and reserved pasta water. Crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until slightly thickened, 2-3 minutes. Season to taste with salt and pepper.

Return the chicken and penne to the pan with the sauce. Toss to combine, then transfer to a medium baking dish. Sprinkle over the shredded cheddar and bake in the oven until the cheese is melted and golden, 10 minutes. While the pasta is baking, in a large bowl combine the mixed salad leaves, balsamic vinegar and olive oil (2 tsp for 2 people/ 4 tsp for 4 people).