Ingredients
200g rigatoni pasta
1 tbsp sunflower oil
2 cloves garlic, crushed
400g Piccolo tomatoes halved
100g baby spinach
1 cooked chicken breast, diced
100g crème fraiche
70g parmesan. Grated
125g mozzarella cheese, cubed
50g Panko breadcrumbs
Method
1. Cook the pasta in boiling water according to the packet instructions. Drain.
2. Heat the oil in a frying pan. Add the garlic and fry for 30 seconds. Add the tomatoes and fry
for 2 minutes. Add the spinach and stir until wilted. Add the crème fraiche, chicken, pasta,
and parmesan.
3. Toss together. Spoon into an ovenproof dish.
4. Sprinkle over the mozzarella and panko breadcrumbs. Place under a hot grill for 5 minutes
until golden.
Login
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
