Oven Baked Pasta with Chicken, Harissa and Feta

Ingredients

• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1-2 roasted red peppers from a jar
• 3 tbsp rose harissa or smoked harissa
• 1-2 tbsp honey (optional if you want to add a hot honey vibe)
• 1 x 200 g block of feta cheese
• 2 chicken fillets
• 1 x 200-250g packet cherry tomatoes (different colours if you can get them)
• 500 g penne (fusilli or rigatoni)

Method

1. Prep: Preheat the oven to 220°C (200°C fan). Chop the roasted peppers.
2. Put the Ballymaloe 100 Recipe Sauce, roasted red peppers, harissa and honey (if using) in a wide, shallow casserole or a large baking dish (a lasagne dish works well). Add a splash of water to the empty jar and swish it around, then add that to the casserole or baking dish too. Stir to combine.
3. Add the two chicken fillets to the casserole or baking dish and cook for 20 minutes.
4. After 20 minutes, put the block of feta in the middle of the dish, then scatter the whole cherry tomatoes around it.
5. Return to the oven and bake for another 15-20 minutes, until the cherry tomatoes have burst, the feta is melting and the chicken is cooked through.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the packet instructions, until al dente.
7. Reserve a mugful of the cooking water, then drain the pasta.
8. Remove the casserole or dish from the oven and stir to incorporate the melted cheese into the sauce to make it creamy. Shred the chicken.
9. Add the cooked, drained pasta and stir to coat. Add some of the reserved cooking water if you want to thin the sauce down a little.

Garnish with torn fresh basil leaves and a pinch of chilli flakes (if using) and serve straight to the table.