Serves 4-6
3 tbsp olive oil
4 chicken fillets, cut into cubes
1 onion, finely chopped
3 garlic cloves, crushed
1 red pepper, chopped
1 courgette, cubed
1 tbsp tomato purée
400g chopped tomatoes, tinned
1 tbsp red pesto
1 tsp balsamic vinegar
Salt and black pepper
200g spinach
200g rigatoni pasta, or other short pasta
100g mozzarella, grated
50g parmesan, grated
3 tbsp olive oil
4 chicken fillets, cut into cubes
1 onion, finely chopped
3 garlic cloves, crushed
1 red pepper, chopped
1 courgette, cubed
1 tbsp tomato purée
400g chopped tomatoes, tinned
1 tbsp red pesto
1 tsp balsamic vinegar
Salt and black pepper
200g spinach
200g rigatoni pasta, or other short pasta
100g mozzarella, grated
50g parmesan, grated
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
- Heat one tablespoon of the oil in a large saucepan. Season the chicken and fry (in batches if needed) for 5-7 minutes or until cooked through. Remove from the pan and set aside.
- Heat the remaining oil in the saucepan over a medium heat and fry the onion gently for 10-12 minutes.
- Add the garlic and cook for one minute. Add the pepper, courgette and tomato purée and cook for five minutes.
- Add the chopped tomatoes, pesto, vinegar and season to taste. Simmer uncovered for 20 minutes or until thickened, then stir in the spinach.
- Cook the pasta according to the package instructions. Drain and add to the pasta sauce. Stir in the cooked chicken.
- Pour the pasta into an ovenproof dish. Sprinkle with the mozzarella and parmesan. Bake for 20 minutes or until golden brown and bubbling.
Per serving: 440kcals, 17.5g fat (4.8g saturated), 33.8g carbs (5.4g sugars), 37.8g protein, 3.8g fibre, 0.222g sodium