Neven Maguire's Chicken & Chorizo Pasta Bake

INGREDIENTS

• 3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes
• 1 Jar of Simply Better Italian Grilled Peppers, cut into strips
• 100g Simply Better Spanish Chorizo Ibérico Ring, thinly sliced
• 1 Jar of Simply Better Italian Tomato & Mascarpone Pasta Sauce
• 300g Simply Better Italian Bronze Die Trecce Pasta Di Gragnano P.G.I.
• 1 Tub of Simply Better Italian Mozzarella Di Bufala Campana, sliced
• 1 Tsp Simply Better Organic Cajun Spice Seasoning
• 1 Tbsp. Simply Better Italian Terra Di Bari Bitonto Extra Virgin Olive Oil
• 1 Onion, finely diced
• 20g Butter
• Mixed Green Salad, to serve

METHOD

1. Preheat the oven to 180°C (350°F / Gas Mark 4).
2. Bring a pot of boiling salted water to the boil and add the pasta and allow to cook for 8 minutes. Remove from the heat and drain the pasta in a colander before allowing to cool. The pasta will still have a firm bite as it will finish cooking in the oven.
3. Heat the olive oil and butter in a large non-stick frying pan over a medium heat. Add in the cubed chicken and season with the Cajun spice. Cook the chicken for 2-3 minutes until lightly browned on all sides.
4. Add the diced onion, peppers and sliced chorizo to the pan and cook for a further 2 minutes until the onions have softened and the chorizo has released some of its oil. Add in the jar of pasta sauce followed by the par cooked pasta. Stir everything to combine then transfer to an ovenproof baking dish.
5. Top the chicken and pasta with the sliced mozzarella then transfer to the oven and cook for 15-20 minutes until the chicken is cooked through and the mozzarella has melted. Serve straight to the table with the mixed green salad.