Chicken Cacciatore Pasta Bake

• 2 tbspolive oil
• 700gboneless skinless chicken thighs, cut into chunks
• 1onion, sliced
• 2red peppers, sliced
• 4garlic cloves, sliced
• 2rosemary sprigs, leaves chopped
• 1/2 tspchilli flakes
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 80gpitted black olives, halved
• fine salt
• black pepper
• 400grigatoni
• 200gspinach
• 1 x 125gball mozzarella, torn
• 40gParmesan, grated
• 150gmixed salad leaves
• 1 tbspextra virgin olive oil
• 1 tspred wine vinegar

Method

1. 1Heat the olive oil in a large pan over a high heat. Season the chicken with salt and pepper and brown for 5 minutes until golden at the edges. Add the onion and peppers and cook for 8 minutes until soft.
2. 2Stir in the garlic, rosemary, chilli flakes and tomato puree for a minute, then add the tomatoes, olives, a teaspoon of salt and plenty of pepper. Simmer for 15 minutes until the chicken is cooked through and the sauce has thickened.
3. 3Heat the oven to 200C fan. Cook the rigatoni in a large pan of salted boiling water for 2 minutes less than the packet says; it finishes in the oven. Drop the spinach into the pan for the last 30 seconds, then drain, keeping a mug of the pasta water.
4. 4Stir the pasta and spinach into the sauce with a splash of the pasta water so it is loose; it tightens up in the oven. Tip into a large baking dish, scatter the mozzarella and Parmesan over and bake for 20 minutes until golden and bubbling.
5. 5Rest for 5 minutes. Dress the leaves with the extra virgin olive oil, vinegar and a pinch of salt and serve alongside. The bake freezes in portions for 3 months.

Per serving

kcal

630

protein

43.7g

fibre

7.2g

carbs

65.7g

fat

20.8g