Chicken Spinach Pasta

• servings: Serves 5-6
• total time: 21 minutes

Ingredients

400 grams rigatoni

½ cup sun dried tomatoes +oil

450 grams chicken (breast or thigh, chopped into bite size peices)

1tbsp butter

½ brown onion, diced

1 tsp chilli flakes

1 tsp smoked paprika

1 tsp oregano

Salt and pepper to taste

6 cloves garlic, minced/finely chopped

2 cups cooking cream

1 ½ cup cooked broccoli

2 handfuls spinach

4 tbsp parmesan cheese (divided into 2 groups)

1 cup Mozzerella cheese

Recipe

Directions

Preheat oven to 200 degrees Celsius

Boil pasta until al dente. Drain and set aside (keep a little pasta water in there so it doesn’t go hard and stuck together)

a large oven-safe saucepan, heat 1 tsbp of the sun dried tomato oil over medium heat. Fry off the chicken until no longer pink and remove it from the pan. Set aside

In the same pan, melt butter and add salt/pepper, chilli flakes, oregano and paprika. Stir to toast before adding onion and continue cooking for 3-4 minutes. Add garlic and cook for another 30 seconds.

Turn the heat down, add in the cream and stir. Let it simmer for 2 minutes before adding half the parmesan cheese and mozzarella. Stir until melted

Add in the sun dried tomatoes, broccoli, spinach, chicken and pasta. Stir until completely combined

Top with remaining parmesan cheese (extra mozzarella if you want it extra cheesy)

Bake for 15 minutes or until top is golden and bubbling.

Enjoy!