Step 1

Preheat oven to 180°C/375°F. Oil a 3-litre (12-cup) ovenproof dish.

Step 2

Heat oil in a large frying pan over medium heat;cook onion and garlic, stirring, 4 minutes or until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid is reduced by half. Stir in the water, crushed tomatoes and pasta; bring to the boil.

Step 3

Place chicken and semi-dried tomatoes in dish. Pour pasta mixture over chicken. Bake 15 minutes.

Step 4

Increase oven to 200°C/400°F. Stir cream, peas and spinach into pasta mixture; season to taste. Top with combined cheddar and parsley. Bake a further 20 minutes or until browned. Stand 10 minutes before serving.