1.Cook the pasta in plenty of salted water 2 minutes, less than the time indicated on the packet. Drain but keep about 1 cup pasta water. Rinse with tap water to stop the cooking process.

2. Thaw the chicken completely and cut in bite-size pieces. Season with the salt, harissa, paprika and pepper.

3. In a large skillet, add the oil from the sundried tomatoes. Cook the chicken until it is nicely coloured on all sides. Add the garlic and the sun-dried tomatoes. Cook for about a minute and add the tomato paste. 

4.Cook a minute longer and pour in the wine. Let it boil for a couple of minutes until reduced and the alcohol has evaporated. Remove from heat.

5.Cook a minute longer and pour in the wine. Let it boil for a couple of minutes until reduced and the alcohol has evaporated. Remove from heat.

6.To assemble the dish, mix together the chicken, pasta, mascarpone mixture and spread in a ceramic oven-safe dish. Top with the grated cheddar-mozzarella mix and scatter the spring onion.

7.Bake dish for 30 minutes in 180 C fan oven until cheese has melted and food is bubbly. Let stand 15 minutes before serving.

 Kali Orexi!