Chicken Arrabiata Pasta Bake

Ingredients

• 1 butterflied chicken breast
• 160g dried penne pasta
• 350g cherry tomatoes on the vine
• 1 400g tin chopped tomatoes
• 1 tsp granulated sugar
• 1 tbsp balsamic vinegar
• 1 tsp oregano
• 10ml olive oil
• 1 tsp tomato purée
• 1 tsp fresh crushed chilli
• 1-2 tsp chilli flakes
• 1 ball of reduced fat
• mozzarella (125g)
• 20g parmesan

Method

1. Start by roasting the tomatoes, add them whole to an oven dish with the olive oil, balsamic, oregano, sugar & garlic powder. Roast in the oven for 30 minutes on 180
2. Once cooked, add the tomatoes to a blender with the tin of chopped tomatoes and blend together
3. Cook your pasta in salted water, drain and set aside once ready
4. Meanwhile butterfly the chicken breast, season and then pan fry in frylight until cooked, set aside and then slice up
5. In another pan, add 1 tsp garlic purée and 1-2 tsp chilli flakes now add the tomato mixture, tomato purée, cracked black pepper and simmer together on a low heat until thickened (about 30 minutes) partially cover up with a lid but leave room for steam to escape
6. Once the sauce has thickened add in the cooked pasta & the chicken, stir together, then add the parmesan
7. Transfer to an oven dish and tear the ball of mozzarella on top, bake in the oven on 180 until golden, then just serve up & enjoy