2x chicken breasts diced
1 red chilli
1 tsp paprika
1 Orange pepper
1 white onion
1 can tinned tomatoes
2 tsp Worcester sauce
4g emmental cheese
Cook your chicken with the chilli, onion and pepper. Sprinkle the paprika over and stir.
Meanwhile cook your pasta until al dente. Preheat your oven to a medium heat.
Stir in your tomatoes and add 2 tablespoons of your pasta water to the pan, cover and leave for 5 minutes.
Transfer your pasta to an ovenproof dish and sprinkle the cheese over the top.
Grill for 5 minutes until the cheese has melted and is going crispy.