Heat oven to 180c.

Start with boiling the pasta in water with the stock cube. Cook according to packet instructions.

Heat the olive oil over medium-high heat. Add the chicken and sear for 3 minutes on each side along with the sliced onion.

Transfer the chicken to a large oven proof dish.

Add the tomato can, orange juice, curry powder and season with salt and pepper.

Next using the water used to cook the pasta pour in just enough water to almost cover the chicken. Add the pasta in and gently mix it all.

Cover with foil and bake for 30-35 minutes

Cook uncovered for a further 10-15 minutes. (Do check on it and if needs be mix the pasta occasionally as I found my pasta was starting to harden and burn at the top).

Let it rest for 5 minutes and serve topped by with plenty of grated parmesan cheese.