Pasta Bake

1. Finely dice the Onion and add to a pan on a medium heat with a few sprays of One Cal Oil.

2. Dice the Courgette and Aubergine and add to the pan and cook until all ingredients are soft.

3. Add the Chicken and turn up to a medium/high heat until the chicken is sealed on all sides.

4. Crush and add the Garlic to the pan with the Tomato Paste and Dried Oregano and cook for 2 minutes.

5. Add the Chopped Tomatoes and bring to the boil, once boiling, reduce the heat and add the mushrooms.

6. Cook for 20-30 minutes over a medium - low heat. Ensure the sauce is simmering.

7. Once reduced down by approximetly a third, add the Philadelphia and stir in. Once stirred in, switch heat off.

8. Season the sauce with Salt and Pepper and add the basil once chopped.

9. Boil a pan of salted water and cook the fettucine until softened (roughly 8 minutes).

10. Pre Heat the oven to 200/180fan degrees.

11. Add the Sauce to the Fettucine and mix, add mix to oven proof dish, grate the parmesan over the top and cook in oven for 20mins.

12. Add the Garlic Bread to the oven as directed by the packaging to ensure Pasta Bake and Bread finish at the same time.