Roast chicken, diced
2 garlic cloves, crushed
1 small red onion, finely chopped
100g baby spinach leaves
500g dried rigatoni pasta- San Remo
1 tbsp olive oil – Bertolli
500g pasta sauce – Jensen’s
500g grated mozzarella cheese – Perfect Italiano
Salt – Lake Crystal
Pepper – Saxa
1 Preheat oven to 180°C.
2 Cook pasta as directed on packet. Drain and return to saucepan.
3 Place oil in a frypan over medium-high heat. Add garlic and onion. Cook for 3 minutes stirring often then combine with pasta sauce, chicken, ¾ cup cheese and spinach. Add to hot pasta. Add salt and pepper to season. Toss gently until well combined.
4 Spoon the mixture into baking dish. Top with remaining cheese. Bake for 15 to 20 minutes until cheese is melted and golden.
Total suspect additives on labels – 0