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Ingredients: ⠀
4 Tbsp olive oil⠀
1 onion, diced⠀
2 garlic cloves , minced⠀
2 x 400g cans chopped tomatoes⠀
4 skinless chicken breasts, sliced into chunks ⠀
300g pasta⠀
90g cheddar, grated⠀
50g grated mozzarella⠀
½ Tbsp parsley ⠀
2 Tbsp Neema Fruity Fiery ⠀
Salt to tastes ⠀
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Instructions: ⠀
1) To a hot pan, sauté the onions and garlic for 2-3 minutes. Tip in the tomatoes and Neema paste and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through 30g of cheese. ⠀
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2) Heat a non-stick frying pan to medium heat. Season the chicken and fry for 5-7 mins or until the chicken is cooked through. ⠀
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3) Heat the oven to 220C. Cook the pasta as instructed. Drain and tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown. ⠀
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