Oven Baked Greek Cheese, Tomato & Chicken Farfalle

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, then 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 olive oil over a medium heat

Once hot, add your chicken to the dish and cook for 2-3 min on each side or until lightly browned

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

Add your cherry tomatoes to the dish with your balsamic sun-dried tomato paste, tomato paste, dried basil, crushed garlic and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Stir it all together and cook for 1-2 min or until fragrant

Once fragrant, add your pasta to the pot with your chicken stock mix and 500ml [650ml] [850ml] boiled water

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

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

Cover with the lid and put the dish in the oven for an initial 15 min

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

After an initial 15 min, remove the dish from the oven and give everything a good mix up

Return the dish to the oven, covered, and cook for a final 15-20 min or until the pasta is tender and the chicken is cooked through (no pink meat!) – this is your oven baked Greek cheese, tomato & chicken farfalle