Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 8 people
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Difficulty level: 3 out of 4
12 Ingredients
- 1teaspoons olive oil
- 1 small shallot, peeled, minced
- 1 cloves garlic, peeled, minced
- 450grams rotisserie chicken, meat shredded
- 300grams roasted capsicum, drained, chopped
- 800grams pasta sauce, ready made
- 125milliliter heavy cream
- 120grams baby spinach, torn
- 500grams penne pasta, cooked al dente as per package instructions
- 1 pinch salt
- 1 pinch pepper
- 300grams mozzarella, shredded
Nutrition per serving
2400kJ / 572Cal
2400 Kilojoules or 572 Calories
28% of daily energy intake*
Protein
30.0grams
Fat
23.8grams
Carbs
56.4grams
Sugars
10.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Rotisserie chicken and roasted capsicums are perfect tossed in creamy tomato sauce for a speedy and delicious meal on busy evening.
Method
Step 1 of 4
Heat a large pan onto medium heat on the stovetop adding in the olive oil to heat up for 1 minute. Add the shallots and garlic, saute for 30 seconds.
Step 2 of 4
Toss in the shredded chicken, roasted capsicum, pasta sauce and heavy cream. Simmer for 10 minutes before adding in the spinach for 2 minutes to wilt.
Step 3 of 4
Preheat the oven to 200°C. Stir the cooked pasta with the sauce, season with salt and pepper before adding the pasta to a large baking dish.
Step 4 of 4
Spread the shredded mozzarella on top of the pasta, bake in the oven for 20 minutes until golden brown. Cool for a few minutes before cutting and portioning the pasta.
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