Cheesy Chicken Pasta Bake

Add penne to the boiling water and cook until 'al dente', 10 minutes. Reserve some pasta water for the sauce (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return pasta to the saucepan.

While the penne is cooking, heat a large frying pan over high heat with a drizzle of olive oil. When the oil is hot, cook chicken, tossing, until browned, 3-4 minutes. Transfer to a plate.

TIP: The chicken will finish cooking in step 5.

Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and capsicum until starting to soften, 3-4 minutes. Add carrot and cook until tender, 3-4 minutes. Add dried oregano, garlic and tomato paste and cook until fragrant, 1 minute. Add chopped tomatoes, the salt, chicken-style stock powder and reserved pasta water. Simmer until slightly thickened, 2-3 minutes. Season to taste with salt and pepper.

Return the chicken and penne to the pan with the sauce. Toss to combine, then transfer to a baking dish. Sprinkle over shredded Cheddar cheese and bake in the oven until the cheese is melted and golden, 10 minutes. While the pasta is baking, combine mixed salad leaves, the balsamic vinegar and some olive oil (1/2 tbs for 2 people/ 1 tbs for 4 people) in a large bowl.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Remember the water is boiling, so be careful! Little cooks: Take the lead by tossing the salad!