Ingredients
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400 grams PastaDried rigatoni
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1 tablespoon Olive Oil
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1 OnionFinely chopped
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1 teaspoon GarlicMinced
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1 Red Bell PepperFinely chopped
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2 tablespoons Tomato Paste
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1 teaspoon OreganoDried
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400 grams TomatoCanned, chopped
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250 ml Chicken Stock
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125 ml Thickened Cream
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120 grams Spinach Leaves
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380 grams Shredded ChickenCooked
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75 grams Peas
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80 grams Mozzarella CheeseGrated
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80 grams Cheddar CheeseGrated
Directions
Steps
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1
Done
|
Pre-heat oven to 190C |
|
2
Done
|
Bring a large pot of water to the boil. Add pasta and cook per packet directions MINUS 1 minute, drain |
|
3
Done
|
In a large frying pan or saucepan, heat the oil over medium heat. Add the onion and cook for 2 minutes. Then add the garlic and capsicum (bell pepper) and gently saute until onion is translucent (around 3 mins.) Add the tomato paste and dried oregano and stir for a further minute. |
|
4
Done
|
Add the chopped tomatoes and chicken stock and bring to a gentle bubble. Then stir in the double cream. Add the spinach and continue to stir until the spinach has wilted. Taste and season accordingly. |
|
5
Done
|
Add the chicken, cooked pasta and peas. Gently stir to combine and then transfer to a large baking dish. |
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6
Done
|
Top with the grated mozzarella and cheddar. Place in the oven for 20-25 minutes. The dish should be hot throughout and the cheese golden and bubbly. |
