Ingredients for 4 servings
1 x 400g tin cherry tomatoes
1 x 400g (13oz) tin chopped tomatoes
2 cloves garlic, crushed
2 tsp dried oregano
3 chicken breasts, cut into chunks
3 tbsp grated Parmesan cheese
31g (1oz) fresh basil, torn
75g (3oz) light soft cheese
100g (3 ½oz) chorizo, chopped
150g (5oz) mozzarella cheese, finely chopped
300g (10oz) dried rigatoni or penne
1 x 400g (13oz) tin chopped tomatoes
2 cloves garlic, crushed
2 tsp dried oregano
3 chicken breasts, cut into chunks
3 tbsp grated Parmesan cheese
31g (1oz) fresh basil, torn
75g (3oz) light soft cheese
100g (3 ½oz) chorizo, chopped
150g (5oz) mozzarella cheese, finely chopped
300g (10oz) dried rigatoni or penne
Directions
Heat oven to gas 8, 220°C, fan 200°C. Cook the pasta following the packet instructions in plenty of salted boiling water. Drain and set to one side.
Heat a large dry ovenproof frying pan on a high heat and cook the chorizo for 3-4 minutes, until the oils are released and it starts to crisp. Add the garlic and chicken and fry for 5 minutes, to brown. Tip in both cans of tomatoes and bring to a simmer, then add ¾ of the oregano, ½ of the basil, the soft cheese and some seasoning. Stir until the cheese has melted into the sauce.
Add the pasta and mix well. Scatter on the Parmesan and mozzarella and the rest of the oregano. Bake for 20-25 minutes, until golden brown and bubbling. Serve with the rest of the torn basil on top.
Heat a large dry ovenproof frying pan on a high heat and cook the chorizo for 3-4 minutes, until the oils are released and it starts to crisp. Add the garlic and chicken and fry for 5 minutes, to brown. Tip in both cans of tomatoes and bring to a simmer, then add ¾ of the oregano, ½ of the basil, the soft cheese and some seasoning. Stir until the cheese has melted into the sauce.
Add the pasta and mix well. Scatter on the Parmesan and mozzarella and the rest of the oregano. Bake for 20-25 minutes, until golden brown and bubbling. Serve with the rest of the torn basil on top.
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