Mediterranean Chicken & Tomato Pasta Bake

1Preheat your oven to 190°C (375°F).

2Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

3While the pasta cooks, heat 1 tablespoon of butter ghee (2 tbsp) in a large frying pan over medium heat.

4Add the diced chorizo (100 g) and cook for 3-4 minutes until it starts to release its oils and becomes slightly crispy.

5Add the minced garlic (2 cloves) and cook for 1 minute until fragrant, stirring frequently to prevent burning.

6Add the lean chicken mince (300 g) to the pan, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes.

7Stir in the chopped vine tomatoes, (250 g) tin of chopped tomatoes, dried oregano (1 tsp), dried basil (1 tsp), smoked paprika (½ tsp), chili flakes (½ tsp) (if using), salt, and pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

8Add the drained mixed beans to the sauce and stir well to combine. Cook for another 2 minutes to heat through.

9Remove the pan from heat and stir in the remaining 1 tablespoon of butter ghee (2 tbsp) for richness.

10In a large baking dish, combine the cooked pasta and the chicken-tomato-bean sauce, mixing gently to coat the pasta evenly.

11Sprinkle the grated mozzarella (150 g) and Parmesan cheese evenly over the top of the pasta mixture.

12Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

13Remove from the oven and let it rest for 5 minutes before serving.

14Garnish with fresh basil leaves and serve warm.