Chicken And Spinach Pasta Bake
- 350 g rigatoni
- 1 tbsp olive oil
- 3 None chicken breasts
- 1 None garlic clove, finely chopped
- 700 g baby leaf spinach
- 4 tbsp chopped fresh oregano
- 2 cans (400g each) peeled tomatoes
- 100 g Gouda, grated
- 2 tbsp pumpkin seeds
- Preheat the oven to 400u0b0F. Cook the pasta according to the package directions until just tender. Drain and return to the cooking pot. Meanwhile, season the chicken with salt and pepper. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook for 5-6 mins per side until cooked through. Remove to a plate. Add the spinach, garlic and 2 tbsp water to the skillet and simmer for 2 mins. Remove to a bowl.
- Slice the chicken and reserve. Add the tomatoes, oregano and sugar to the skillet and bring to a boil. Add the tomato sauce to the pasta and mix well, then transfer to a large baking dish. Spread the spinach on top, followed by the sliced chicken. Sprinkle over the cheese and pumpkin seeds. Bake for 25-30 mins until bubbly.
rigatoni, olive oil, chicken breasts, garlic, baby leaf spinach, fresh oregano, tomatoes, gouda, pumpkin seeds
Taken from recipes-plus.com/api/v2.0/recipes/16790 (may not work)