Layered Creamy Chicken Breast Pasta Bake

Once boiling, add the pasta to the pan of boiling water and bring back to the boil. 

Cook until tender, 12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat (no oil).

When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl. Pop the frying pan back on medium-high heat with a drizzle of oil.

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

Stir in the chicken stock paste, chopped tomatoes, mixed herbs and sugar for the sauce (see pantry for amount).

Bring to the boil, then reduce the heat and simmer until the sauce has thickened and the chicken is cooked, 3-4  mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When the pasta is cooked, drain in a colander and return to the pan. Mix in the creme fraiche and season with salt and pepper.

Once the chicken is cooked and the sauce has thickened, season with salt and pepper, then stir through the charred courgette.

Transfer to an ovenproof dish. Top with the creamy pasta, then sprinkle over the hard Italian style cheese.

Bake on the top shelf of your oven until the top is golden and a little crispy at the edges, 10-12 mins.