Step 1

Preheat the oven to 180°C/350°F(fan forced).

Step 2

Start with tossing the chicken and diced sweet potato in olive oil, season and spread out in an even layer on a baking tray (or two) and bake for 30 minutes.

Step 3

Meanwhile bring a large pot of water to the boil and cook the pasta to almost al dente (so slightly under cooked).

Step 4

Make the pesto by pulsing all of the pesto ingredients together in a food processor or blender.

Step 5

Place the pesto, broccoli, capsicum and cooked pasta into a baking dish.

Step 6

Once the chicken is cooked, dice it and add half the chicken and sweet potato to the baking dish. Toss it together well so the pesto coats the chicken, penne and veggies. Top with grated cheese and bake for 20 minutes.

Step 7

Re-heat, covered in a low oven until just hot.

Step 8

With a salad.

Step 9

Make the curry by heating a large pan over a moderated heat and sauteing onion and garlic in the olive oil for 2-3 minutes to soften. Add the spices and stir for 1 minute.

Step 10

Add the coconut milk and capsicum, season and simmer for 5 minutes.

Step 11

Remove from heat and stir in the remaining diced chicken, sweet potato, peas and coriander.

Step 12

Store the curry in the fridge until you're ready for pie for dinner.

Step 13

When you're ready to enjoy, place the curry in a pie or casserole dish (or individual serving dishes if you prefer), place the pastry on top (slit it a couple of times to allow the steam to release) and bake in a preheated oven 200°C/390°F (fan-forced) for 20 minutes or until the puff pastry is golden.

Step 14

I often store in a rectangular Pyrex dish so when I'm ready to serve I simply top with the pastry and oven bake.

Step 15

With a salad.

Step 16

Re-heat, covered in a low oven until just hot.

Step 17

Store in an airtight container in the fridge.