Healthy chicken pasta bake

• wholemeal penne↗300g g
• olive oil↗2 tsp tsp
• peppers↗2

  (we used 1 yellow and 1 orange), deseeded and chopped

• courgette↗1 large

  (160g), coarsely grated

• garlic cloves↗3 large

  finely grated

• passata↗500g carton g

  500g carton

• smoked paprika↗1 tbsp tbsp
• vegetable bouillon powder↗1½ tsp tsp
• chilli powder↗1 tsp tsp

  (optional)

• Kalamata olives↗25g g

  (about 8), sliced

• chicken breasts↗400g g

  (2 large), cut into pieces

• basil↗large handful of

  large handful of, chopped, plus extra to serve

• ricotta↗100g g
• mature cheddar↗20g finely grated g

  finely grated

Step-by-step instructions

1. 1

   Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.

2. 2

   Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.

3. 3

   Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.

4. 4

   Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.