Layered Creamy Chicken and Chorizo Pasta Bake

Warm and comforting, this tomatoey chicken and chorizo pasta bake is packed with veg and topped with a crispy golden cheese crust.

Servings: 4

Total: 45m

Preheat the oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water on to boil with 1 tsp salt for the pasta.
Halve the bell peppers and discard the core and seeds, then chop into 2cm chunks. Trim the courgettes and slice into 1cm thick rounds.
When the water is boiling, add the pasta and cook until tender, 12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the diced chorizo, courgettes and peppers and cook until charred, 5-6 mins, stirring occasionally. Season with salt and pepper, then transfer the courgettes and peppers to a bowl.
Return the pan to medium-high heat, add the chicken and season with salt and pepper. Cook until browned all over and no longer pink in the middle, 5-6 mins.
Stir in the chicken stock paste, chopped tomatoes, mixed herbs and sugar. Bring to the boil, then reduce the heat and simmer until the sauce has thickened and the chicken is cooked through, 3-4 mins.
Drain the cooked pasta and return it to the pan. Mix in the crème fraîche and season with salt and pepper.
Season the chicken and sauce with salt and pepper, then stir through the courgettes and peppers. Transfer to an ovenproof dish, top with the creamy pasta, then sprinkle over the grated hard Italian-style cheese.
Bake on the top shelf of the oven until the top is golden and a little crispy at the edges, 10-12 mins.
Divide between bowls and serve.