One Pot Creamy Harissa Chicken & Greek Cheese Tortiglioni

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle and take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken and cook for 2-3 min or until starting to brown

(Doubled your protein? Use 2 pots!)

Meanwhile, peel and chop your red onion[s] into wedges

Crush your garlic open by squashing it with the side of a knife and discard the skin

Once the chicken is starting to brown, reduce the heat to medium-high and add your cherry tomatoes, onion wedges, crushed garlic and pasta to the pot with your chicken stock mix, tomato paste and 500ml [650ml] [850ml] boiled water

Season with a generous pinch of sugar and a good grind of pepper and give everything a good mix up

Tip: Nestle the pasta into the stock as much as you can for even cooking!

Top the dish with your Greek cheese and bring to the boil over a high heat

Once boiling, cover with the lid and put the dish in the oven for 25 min or until the chicken is cooked through (no pink meat!) and the pasta is cooked – this is your chicken & Greek cheese pasta

Tip: Give everything a stir halfway through for evenly cooked pasta!

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once everything is cooked, add your soft cheese and harissa paste (can't handle the heat? Go easy!) to the pot and gently stir it all together – this is your one pot creamy harissa chicken & Greek cheese pasta