Chicken arrabiata pasta bake

Method

1. 1

   Start by roasting the tomatoes, add them whole to an oven dish with the olive oil, balsamic, oregano, sugar and garlic powder. Roast in the oven for 30 minutes on 180°C.

2. 2

   Once cooked, add the tomatoes to a blender with a tin of chopped tomatoes and blend together.

3. 3

   Cook your pasta in salted water, drain and set aside once ready.

4. 4

   Meanwhile, butterfly the chicken breast, season and then pan fry in frylight until cooked. Set aside and then slice up.

5. 5

   In another pan, add 1 tsp garlic purée and 1–2 tsp chilli flakes, then add the tomato mixture, tomato purée, cracked black pepper and simmer together on a low heat until thickened (about 30 minutes), partially covering with a lid but leaving room for steam to escape.

6. 6

   Once the sauce has thickened add in the cooked pasta and the chicken, stir together, then add the parmesan.

7. 7

   Transfer to an oven dish and tear the ball of mozzarella on top, bake in the oven on 180°C until golden, then serve up and enjoy.