Name: Chicken and Sun-dried Tomato Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500g rigatoni; 2 tbsp olive oil; 1 onion, finely chopped; 1 tsp garlic, freshly minced; 500g chicken thigh fillets, cut into bite-sized pieces; 1 tsp paprika; ½ tsp salt; ½ tsp black pepper; 1 cup sun-dried tomatoes, sliced; 2 cups thickened cream; 2 cups fresh baby spinach leaves; ½ cup parmesan cheese, freshly grated; 1 cup mozzarella, freshly grated

Instructions

Preheat the oven to 180°C fan-forced.
Cook the pasta as per the packet instructions, less 2 minutes, as it will continue to cook in the oven. Rinse in cold water and drain. Set aside.
Heat the olive oil in a large, oven-proof skillet on medium-high heat. Add the onion and garlic. Cook, stirring for 1-2 minutes until softened.
Add the chicken thigh, paprika, salt and pepper. Cook for 3-4 minutes until browned.
Add the sun-dried tomatoes, thickened cream and fresh baby spinach leaves. Cook for 2 minutes until the spinach has wilted. Stir through the parmesan cheese and cooked pasta.
If required, transfer to an oven-safe dish, then sprinkle with mozzarella cheese.
Bake for 10-15 minutes or until golden and bubbling.