Barbecue Chicken Penne

Instructions

1. 1

   Choose dry penne with a 9-minute package cooking time. Dice the bell pepper, measure the frozen corn, and grate the cheddar or use ready-grated cheese. Cut the raw boneless, skinless chicken breast into small pieces about 1 cm thick.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken and bell pepper and cook uncovered for 2 minutes, stirring; the chicken will finish cooking in the sauce.

3. 3

   Add the water, passata, barbecue sauce, frozen corn, garlic powder, salt and black pepper. Stir well, cover and increase the heat to high. Bring to a lively boil, allowing about 3 minutes.

4. 4

   Stir in the dry penne and reduce the heat to medium to maintain a steady simmer. Cook uncovered for the 9-minute package cooking time, stirring every minute or two and pressing the pasta into the liquid. Reduce the heat slightly if the sauce starts catching on the bottom.

5. 5

   Check that the pasta is tender and the thickest chicken pieces reach 165°F/74°C on a food thermometer. If necessary, continue simmering until both are ready. Reduce the heat to low, stir in the cheddar and cook uncovered for about 1 minute, until melted and the sauce clings to the pasta rather than pooling. Divide into four portions.