Ingredients

The following ingredients have 4 Servings
  • 300 g Chicken breast (cut in to chunks)
  • 280 g rigatoni pasta
  • 4 Shallots (diced)
  • 3 Garlic clove (crushed)
  • 2 tbsp Dried oregano
  • 1 Courgette (zucchini) (grated)
  • 400 g plum tomatoes (canned)
  • 100 ml Vegetable stock
  • 2 tbsp Tomato puree
  • 3 tbsp Light cream cheese
  • 8 Cherry tomatoes (halved)
  • 40 g Mature cheddar
  • 30 g Mozzarella (torn)
  • 1 handful Fresh basil (chopped)

Instruction

  • Put the pasta in a pan of boiling water and simmer for 10 minutes.
  • Heat some olive oil in a large pan over a medium heat and then add the chicken and cook for 5 minutes. Add the shallots and garlic and cook for a further 2 minutes.
  • Add the tomatoes, stock, tomato puree and oregano to the chicken and mash the tomatoes a little and simmer for 2 minutes.
  • Drain the pasta and add the grated courgette and cream cheese and stir well.
  • Add the pasta mixture to the chicken mixture along with the cherry tomatoes and stir well.
  • Transfer to an oven safe baking dish and sprinkle with the cheddar, mozzarella and basil and put in a pre-heated oven at 190°C/375°F/Gas 5 for 15 minutes.
  • Once cooked, serve with chopped basil sprinkled on top.