1 tbsp oil
1 large onion, peeled and chopped
2 large chicken breasts, cut into chunks
Pinch of salt and pepper
2 cloves garlic, peeled and minced
1 tbsp tomato puree (usuall gluten free, but best to check if required)
1 red bell pepper, de-seeded and chopped
300g (4.5 cups) dried pasta (use a gluten free variety if required)
1 tsp dried oregano
½ tbsp. Lea & Perrins Worcestershire sauce
2x 400g (14oz) tins chopped tomatoes
300ml (1.25 cups) stock made from hot water from the kettle + 2 stock cubes (or 2 heaped tsp veg bouillon for gluten free)
120ml (0.5 cups) milk
20 sugar snap peas (snow peas), roughly chopped
100g (1 cup) - packed - mature cheddar cheese, grated
1 tbsp chopped chives
Full recipe from : yummly.com
Heat the oil in a large frying pan and add in the onions. Cook for 3 minutes on a medium-to-high heat until they start to turn translucent. Add in the chicken, salt and pepper. Cook for a further 3 minutes until the chicken is sealed (it won’t be cooked in the middle at this point).
Add in the garlic, tomato puree and red peppers. Stir, then add in the pasta. Now add in the oregano, Worcestershire sauce, tins of tomatoes, stock and milk. Stir and bring to the boil, then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12-15 minutes until the pasta is cooked.
Stir in the chopped sugar snap peas (it’s nice to add them at the end, so they’re hot, but retain their crunch), then sprinkle the pasta with cheese and put it under the grill/broiler for a couple of minutes until the cheese has melted.
Top with chopped chives and serve.