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Cook the 120g pasta in salted boiling water for around 8 minutes. Save around 50ml of the pasta water before draining.
Spray an oven-safe frying pan with low-calorie cooking spray and cook the 250g chicken for around 4–5 minutes.
Add the red pepper and red onion and cook for another 3–4 minutes until they start to soften.
Add the onion powder, oregano, smoked paprika, salt, black pepper and grated garlic.
Cook for another 30 seconds.
Add the tomato purée and passata, bring to a simmer and cook for around 5 minutes.
Add around 50ml of the reserved pasta water to loosen everything up.
Add the drained pasta.
Top with the Low Fat Grated Mozzarella and pepperoni.
Stick the pan under a hot grill for around 3–5 minutes, until the cheese is golden and bubbling and the pepperoni is starting to crisp.
Get that f*cker on a plate and enjoy.