How to Make Chicken Pasta Bake

Ingredients

• 2 tbsp olive oil, plus extra for drizzling
• 1 small onion, peeled, finely chopped
• 2 garlic cloves, peeled, finely chopped
• 21 oz (600 g) tinned chopped tomatoes
• a pinch of caster sugar
• 10 oz (280 g) baby plum tomatoes, quartered
• 14 oz (400 g) farfalle pasta
• 2 large skinless chicken breasts, sliced
• 4 oz (120 g) grated mozzarella
• 4 thyme sprigs, roughly torn, to garnish
• a small handful of basil leaves, roughly torn, to garnish
• salt and freshly ground black pepper

1. Heat the olive oil in a saucepan set over a medium heat until hot. Add the onion, garlic, and a pinch of salt, sweating for 4-5 minutes.
2. Stir in the chopped tomatoes, plum tomatoes and the sugar. Bring to a simmer and cook gently over a low heat until slightly thickened, about 8-10 minutes.
3. Meanwhile, preheat the oven to 190°C/Gas Mark 5. Cook the farfalle in a large saucepan of salted, boiling water for 8-10 minutes until 'al dente'.
4. Drain well and add to the sauce, stirring to coat. Spoon into a large baking dish and top with the sliced chicken and mozzarella.
5. Drizzle with olive oil and season with salt and pepper. Bake for 30-40 minutes until the chicken is cooked through and the cheese is golden and bubbling.
6. Remove from the oven and leave to stand for 5 minutes, before serving with a garnish of the herbs on top.