Ingredients
400g pasta
1 tbsp flavourless oil
300g cooked chicken, cut into pieces
2 tsp smoked paprika
1 tsp smoked chipotle flakes
1 tsp onion granules (or ¼ tsp powder)
¼ tsp garlic powder
¼ tsp salt
¼ tsp dried oregano
¼ tsp black pepper
2 tbsps tomato puree
1 chicken stock pot
400g pulped or chopped tinned tomatoes
4 tbsps bbq sauce
165g frozen sweetcorn
150g smoked cheese or mozzarella (I used scamorza but any will work), sliced

Method
Heat your oven to 180c.

Put a large pan of heavily salted water on to boil.  When the water is boiling, add the pasta and cook according to packet instructions.

Meanwhile, into a heavy based oven proof pan, put ½ tbsp of oil and cook the chicken over a medium heat until it is hot and sizzling, around 2-3 minutes.  Add the spices, stir through and then add the tomato puree, stir through and cook for a further minute.  Slowly add the tomatoes, stirring as you add along with the stock pot and and the bbq sauce.  Bring to the boil then reduce the heat to medium and lightly bubble away while the pasta finishes cooking (around 5-7 minutes).

Keeping back 60mls of pasta water, lightly drain the pasta and put into the sauce along with the sweetcorn.  Give everything a good stir.  If the pasta seems a little dry, add the pasta water little by little as required.

Put the cheese over and top and bake until the cheese is golden.  Around 20 minutes.