Chicken And Spinach Rigatoni

• 1 tbsp vegetable or olive oil
• 1 None carrot, peeled and finely chopped
• 1 None zucchini, finely chopped
• 1 lb boneless skinless chicken thighs, chopped
• 1 can (28 oz) diced tomatoes with basil and garlic
• 2 tbsp tomato paste
• 2 oz baby spinach leaves
• 14 oz rigatoni
• 1/3 cup shaved Parmesan cheese

1. Heat the oil in a medium saucepan on medium heat. Add the carrot and zucchini and cook, stirring, for 2 mins or until almost soft. Add the chicken and cook, stirring, for 5 mins or until browned. Add the tomatoes and tomato paste and bring to a simmer. Simmer for 10 mins or until the sauce thickens. Remove from the heat, and stir in the spinach.
2. Meanwhile, cook the pasta in a saucepan of boiling salted water according to package directions. Drain.
3. Divide the rigatoni among the serving plates. Top with chicken sauce. Serve sprinkled with Parmesan cheese.

vegetable, carrot, zucchini, chicken, tomatoes, tomato, baby spinach, rigatoni, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/30600 (may not work)