Pasta with chicken in tomato sauce

Ingredients for 4 portions

• 600 gChicken breast, in bite-sized pieces
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, finely chopped
• 800 gCrushed tomatoes
• 1 tspPaprika
• 1 tspOregano
• 2Bay leaves
• 500 gPasta, such as fusilli or penne
• 60 gGrated cheese

Method

1. Season the chicken with salt and pepper. Heat the oil in a wide saucepan over a high heat and brown the chicken for about 5 minutes, until coloured all over. Lift it out.
2. In the same pan, soften the onion and pepper over a medium heat for about 8 minutes. Add the garlic and cook for 1 minute more.
3. Add the crushed tomatoes, paprika, oregano, bay leaves and the chicken. Cover and simmer over a low heat for 20 minutes, stirring now and then, until the sauce has thickened and the chicken is cooked through. Season to taste.
4. Meanwhile, put a large pan of well-salted water on to boil for the pasta.
5. Cook the pasta until al dente, about 10 minutes or as the packet says, then drain.
6. Remove the bay leaves. Serve the pasta topped with the chicken sauce and sprinkled with grated cheese.

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