Step 1

Cook the pasta to the packet instructions, but for half of the time.

Step 2

Drain, rinse in cold water and leave to one side.

Step 3

Heat a little cooking spray or oil in a large flameproof and heatproof dish (I use my cast iron Dutch oven)

Step 4

Add the diced chicken to the pan, season with salt and pepper and fry for a few minutes until browned.

Step 5

Remove from the pan and set to the side.

Step 6

In the same pan, fry the onions for 5 mins until soft, stirring often. (you can add more oil if needed)

Step 7

Add the garlic and fry for 2 more minutes, stirring often.

Step 8

Add the peppers and stir for 2 minutes, stirring often.

Step 9

Return the chicken to the pan and stir.

Step 10

Add the tinned tomatoes, soft cheese, chilli flakes and paprika. Stir well until the colour is even.

Step 11

Bring to a simmer.

Step 12

Reduce the heat, and simmer for 5 minutes, stirring occasionally.

Step 13

Remove from the heat and stir in the pasta.

Step 14

Add the grated cheese.

Step 15

Bake for 20 minutes, until the cheese is golden, and the sauce is bubbling around the sides.

Step 16

Remove from the oven and leave to stand for a few minutes before serving.