Let's Get Cooking
- 1 Pre-heat the oven to 200°C, 180°C fan, Gas Mark 6.
- 2 Place the spinach in a pan and then pour over a kettle of boiling water to wilt it. Leave to cool then squeeze out all the moisture with your hands. Chop roughly and keep to one side.
- 3 Blanch the pasta as per the pack instructions.
- 4 Mix half the oil with the Knorr Stock Cube to make a paste and cover the chicken.
- 5 Heat the rest of the oil and fry the chicken so it browns.
- 6 Add the passata and simmer for 15 minutes or until the chicken is cooked. Stir in the basil, ricotta and spinach and stir, and then add the pasta and then stir again until the pasta is covered with the sauce.
- 7 Place into your ovenproof dish.
- 8 Prepare the cheese sauce and pour onto the chicken. Top with Parmesan and Cheddar cheese.
- 9 Place in the oven for 30–35 minutes until bubbling and golden.
