• Boil a large pot of salted water for the rigatoni. 
• When boiling, add the rigatoni to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, reserve a cup of cooking water then drain in a colander and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a large pan over medium-high heat with a drizzle of oil. 
• Once the pan is hot, add the chicken and fry until cooked through, 8-10 mins.
• Peel and grate the garlic (or use a garlic press). 
• Halve, deseed and slice the bell pepper into thin strips.
• Halve the cherry tomatoes. Roughly chop the olives.

• Add the garlic and bell pepper to the pan and fry for 2-3 mins.
• Add paprika, stock, creme fraiche and sun dried tomato paste and fry for 2 mins more.
• Stir through the pasta and allow to warm through.

• Divide the pasta between bowls or deep plates.
• Garnish with cherry tomatoes and olives.