Chili Chicken Pasta

Although any pasta can be used, conchiglie (shells) are best, as the kidney beans tend to nestle inside the shapes. From Woman's Weekly.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil, plus a little extra
• 4  skinless boneless chicken breasts, diced
• 1  large red onion, peeled and chopped
• 1  red pepper, deseeded and chopped
• 1  clove garlic, minced
• 1 (14 ounce)  can chopped tomatoes
• 1 1⁄2 teaspoons hot chili powder
• 2  tablespoons tomato paste
• 2  teaspoons Worcestershire sauce
• 1 (14 ounce)  can kidney beans, drained
•  salt and freshly ground black pepper, to taste
• 7  ounces  dried pasta, e.g. conchiglie, penne etc

• To serve

•  grated cheese, e.g. Cheddar, mozzarella, parmesan

Directions

1. Heat the 2tbsp oil in a large frying pan. Add the chicken breasts and fry until lightly sealed. Add the chopped onion, pepper and garlic to the pan and fry until soft. Transfer the mixture to a saucepan.
2. Add the chopped tomatoes, chili powder, tomato paste, Worcestershire sauce and kidney beans to the pan. Season. Bring to the boil, cover and simmer on a low heat for 25-30 minutes.
3. To cook the pasta: Bring a large pan of water to the boil, add a small drop of olive oil to prevent the pasta sticking, then add the pasta to the pan. Simmer for 10-13 mins, stirring and checking it occasionally.
4. When the pasta is cooked, drain it well and add to the pan with the chicken. Stir well and serve with grated cheese and warm garlic bread.