Cheesy Ratatouille Chicken Breast Pasta Bake

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.

When the aubergine is halfway through cooking, add the pepper chunks to the same tray, drizzle with a little more oil and toss together. Cook for the remaining time, 10-12 mins. 

When the water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins.

Add the garlic and stir-fry for 30 secs.

Stir in the chopped tomatoes, veg stock paste, tomato puree, mixed herbs and the sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the sauce simmers, drain the mozzarella and tear into small pieces.

Once the chicken is cooked and the sauce has thickened, stir the roasted veg and cooked penne into the tomato sauce. Taste and season with salt and pepper if needed.

Transfer to an ovenproof dish and top with the mozzarella.

Bake on the top shelf of your oven until the cheese is bubbling and golden brown, 10-15 mins.