BBQ Chicken Pasta

Bring a pan of salted water to a boil and cook the pasta according to instructions. Reserve a cup of pasta cooking water, drain and set aside.
200 g Penne Pasta
In a shallow casserole or frying pan heat the olive oil and cook the onion, red pepper and garlic on a medium heat for a few minutes.
1 Red onion, 2 Garlic Cloves, 1 tablespoon Olive Oil, 1 Red Pepper
Turn up the heat and add the chicken pieces, stirring continuously until the chicken changes colour.
2 Chicken Breasts
Add in the flour, smoked paprika and cayenne pepper, stir to combine and cook for 1 minute.
1 tablespoon Plain Flour, 2 teaspoon Smoked Paprika, ¼ teaspoon Cayenne Pepper
Add in the tomato puree, chicken stock and bbq sauce, mix everything together and simmer for 10 minutes.
2 tablespoon Tomato Puree, 250 ml Chicken Stock, 100 ml BBQ Sauce
Stir through the double cream and add the drained pasta. Make sure the pasta is coated in the thick creamy BBQ sauce.
100 ml Double Cream
Add half of the grated cheeses and mix them in until melted. At this point, you might also want to add some of the reserved pasta cooking water to thin the sauce out to your desired consistency.
75 g Extra Mature Cheddar, 75 g Grated Mozzarella
Season to taste and serve with the extra grated cheese and parsley if using.
1 tablespoon Parsley, Salt and Pepper