Spicy Ceylonese-style Penne Recipe

1. Boil Penne according to packet instructions. Drizzle olive oil to avoid it sticking together and stir in the bay leaves for fragrance. Drain Penne.

2. Mix lime juice, pepper, mixed herbs, salt and chicken together and set aside.

3. Heat coconut oil in a heavy based pan on moderate heat, put the garlic and onion and stir fry for 2 minutes. Add in the chicken and stir fry for 5 minutes. Then add in carrots and leek and saute for another 5 minutes. Mix in the chopped tomatoes and tomato paste and stir for a further 5 minutes to avoid the sauce from sticking to the pan base. Then add in the sliced red pepper and stir for about a minute, so that it remains crunchy when you eat. Mix in the boiled penne and turn off the stove. Add salt at this stage if necessary. Let it rest in the pan.

4. Transfer the pasta mix from the pan to a casserole dish and drizzle a bit of olive oil over the mix. Sprinkle the mozzarella cheese on top. Preheat your oven 180c for about 5 minutes. Place the casserole dish in the oven and bake for about 10 minutes.

5. Garnish with chopped parsley and serve with love.