CHICHEN & CHORIZO PASTA BAKE

• porsi: Serves 4

Bahan-bahan

320g rigatoni

1 tsp vegetable oil

100g chorizo, chopped

3 chicken fillets, cut into chunks

2 garlic cloves, crushed

2 tsp dried oregano

400ml passata

1x 400g tin of chopped tomatoes

30g fresh basil, chopped, plus

extra to serve

75g cream cheese

Salt and black pepper

3 tbsp Parmesan, grated

150g mozzarella, grated

To serve:

Crusty bread

Petunjuk

1 Preheat the oven to 220° C/200°C fan/gas mark 8. Lightly grease a baking dish with oil.

2 Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions. Drain well, reserving a little of the pasta cooking water, then set aside,

3 Heat the oil in a large pan over a high heat. Cook the chorizo for 3-4 minutes or until lightly golden and crisp.

4 Add chicken and cook for five minutes until golden-brown on all sides. Add the garlic and oregano and cook for one minute

5 Stir in the passata and chopped tomatoes and bring to a simmer.

6 Add the basil, cream cheese and some seasoning. Stir until the cheese has melted into the sauce.

7 Add the pasta and mix well to combine, adding a splash of the reserved pasta water if needed to loosen, Transfer to the prepared baking dish and scatter over the Parmesan and mozzarella,

8 Bake for 20-25 minutes until the top is golden brown and the edges are bubbling Serve with some crusty bread.