Neven Maguire's Italian Chicken Pasta Bake 

INGREDIENTS

• 3 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 1 Pack Simply Better Irish Corn Fed Skinless Chicken Breast Fillets (3)
• 1 Large Red Onion, finely chopped
• 2 Garlic Cloves, crushed
• 2 Tbsp. Simply Better Italian ‘Nduja
• 2 Tins Simply Better Italian Chopped Tomatoes
• 1 Tsp. Sugar
• 4 Heaped Tbsp. Simply Better Creamy Italian Mascarpone
• 300g Simply Better Italian Bronze Die Rigatoni Pasta Di Gragnano P.G.I
• 75g Simply Better Parmigiano Reggiano PDO, grated
• 1 Simply Better Italian Mozzarella Di Bufala Campana, drained
• 1 Carton Simply Better Italian Pesto Alla Genovese
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper
• Dressed Live Lettuce Salad, to serve

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Heat 2 Tbsp. of the oil in a large non-stick frying pan over a medium to high heat. Season the chicken and fry for 4–5 minutes or until lightly golden. Using tongs, transfer to a plate.
2. Reduce the heat to low. Add the onion and sauté gently for 6–8 minutes. Stir in the garlic and ‘nduja and cook for another minute. Add the tomatoes and sugar, season to taste, and simmer uncovered for a few minutes until slightly thickened. Stir in the mascarpone.
3. Meanwhile, cook the rigatoni in a large pan of boiling salted water for 8 minutes until ‘al dente’. Drain and toss with the remaining Tbsp. of oil, then fold in the tomato sauce and reserved chicken. Tip into a 25cm square ovenproof dish. Scatter over the Parmesan and tear the mozzarella on top. Bake for 25 minutes until golden brown and bubbling. Drizzle most of the pesto over the top and serve with a bowl of salad. Offer the remaining pesto at the table.