Preheat your oven to 180 C (350 F). If not using a 12 inch heatproof pan, lightly grease a 9x13 baking dish. (I will verify the dish size when I make this.)

In a large pot of salted boiling water, cook the pasta until just tender, drain and set aside.

While waiting on the pasta to cook, heat a large non stick pan on medium heat, add the oil. When hot, add the onion and cook until softened, then add the garlic and cook until fragrant, about 1 minute.

Add the chicken and steak seasoning, stir and cook until the chicken until browned, it cooks further in the oven. Drain any liquids from the pan.

To the pan add the tomatoes, tomato paste, mustard, and dill relish. Simmer for a few minutes then turn off the heat. Stir in the pasta and stir to coat well.

If using a oven proof pan, smooth out the mixture and add the shredded cheese evenly on the the top, place in the oven and bake for 20-25 minutes or until the mixture bubbles and the cheese melted in.

If using a baking dish, transfer the pasta mixture to a 9x13 baking dish, spread out evenly and add the shredded cheese evenly on the top and bake for 20-25 minutes or until the mixture bubbles and the cheese melted in.

Sprinkle with diced tomatoes and salt and pepper as desired and serve.