Provençal Pasta Bake

Cut the chicken thighs into 1cm thick strips. Place in a baking dish and season with ½ tsp of salt and a good grind of black pepper. Mix well.

Dissolve the chicken stock pot in 200ml of boiling water and pour this over the chicken. Cover your dish with foil and pop in your oven for 25 mins. The chicken is cooked when the centre is no longer pink!

While your chicken cooks prepare the veggies. Cut the red onion in half through the root, peel and slice into thin half moon shapes. Peel and grate the garlic. Tip: Use a garlic press if you have one!

Chop the top and bottom off the courgettes and cut in half lengthways. Chop the courgettes into half moon shapes 1cm thick. Remove the core from the red pepper and chop into 1cm slices.

Pop four-fifths of the rigatoni into the boiling water (you don’t need to use the whole packet) and cook for 10 mins. When your pasta is cooked, drain and return to your pot. Mix in 1 tbsp of olive oil and season with a good grind of black pepper and a pinch of salt.

Heat a frying pan over medium heat and add 1 tbsp of oil. Cook the red onions for 3 mins and then add the courgettes and peppers. Sprinkle in the provençal herbs and cook for another 3 mins. Add the garlic, cook for a minute more and then pour in the tomato passata. Cook for 10 mins.

LH: Tear half of the basil leaves. Mix the basil into your veggies and get ready to assemble your pasta bake! Switch your grill to its highest setting.