Layered Creamy Chicken Pasta Bake with Tomato Sauce, Peas and Cheese

Name: Layered Creamy Chicken Pasta Bake with Tomato Sauce, Peas and Cheese
Cook time: 45 min
Total time: 45 min
Cuisine: European, Mediterranean, Italian
Ingredients: 210 grams Diced Chicken Thigh; 10 grams Chicken Stock Paste; ½ carton(s) Finely Chopped Tomatoes with Onion and Garlic; 1 sachet(s) Dried Oregano; 180 grams Rigatoni Pasta; 150 grams Creme Fraiche; 120 grams Peas; 20 grams Grated Hard Italian Style Cheese; 75 milliliter(s) Boiled Water for the Sauce; Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.; Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.; Heat a drizzle of oil in a frying pan on medium-high heat.; Once the oil is hot, add the chicken. Season with salt and pepper, then cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.; Add the chicken stock paste, chopped tomatoes (see ingredients for amount) and boiled water for the sauce (see pantry for amount) from your kettle to the chicken.; Stir in the dried oregano, bring to the boil, then reduce the heat to medium until the sauce is simmering.; Cook, stirring occasionally, until the sauce has thickened and the chicken is cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.; Meanwhile, add the pasta to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.; When the pasta is cooked, drain in a colander and return to the pan. Mix in the creme fraiche and season with salt and pepper.; Once the chicken is cooked, stir through the peas, then transfer to an ovenproof dish.; Top with the creamy pasta and cover with the hard Italian style cheese.; Bake on the top shelf of your oven until the top is golden and a little crispy at the edges, 10-12 mins.; When ready, share your chicken pasta bake between your bowls.; Enjoy!