Heat the cooking spray in a large, flameproof pan over a medium heat.

Add the chicken and fry until browned.

Remove the chicken from the pan and set it to one side.

In the same pan, fry the onions for 5 minutes until soft, stirring often.

Add the garlic and fry for a further 2-3 minutes, stirring often.

Pour in the stock and add the soft cheese, paprika, salt and pepper and tomato puree.

Stir well and bring to a simmer.

Reduce the heat and simmer for around 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and then remove from the heat.

While your sauce is simmering, cook the pasta to the packet instructions, for half the time, adding the broccoli for the last 2 minutes.

Drain and set to one side until the sauce is ready.

Preheat the oven to 180 degrees.

When the sauce is ready, return the chicken to the pan and add the drained broccoli and pasta.

Stir well.

If your pan is also ovenproof (like a large cast-iron dish) top directly with mozzarella.

If not, tip into a large ovenproof dish and top with mozzarella.

Bake for 15-20 minutes until the cheese is golden brown and the chicken is piping hot.