serves
4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • Cooking
PG
series • Cooking
PG
Ingredients
- 3 tbsp olive oil
- 1 brown onion, finely chopped
- 4 garlic cloves, thinly sliced
- 400 g tin cherry tomatoes
- 1 tsp Italian seasoning
- Salt and black pepper
- 500 g rigatoni
- 1 chicken breast fillet, cut into 1 cm cubes
- 100 g sundried tomatoes, sliced
- 200 ml thickened cream
- ½ cup grated parmesan, plus extra to serve
- 60 g baby spinach leaves
Instructions
- Heat a large heavy-based frying pan over medium heat and add olive oil, onion and garlic and fry for 3 minutes until fragrant. Add the cherry tomatoes and Italian seasoning and bring to a simmer. Cover and simmer for 10 minutes.
- Heat a large saucepan of water to the boil and salt it well. Add the rigatoni and cook according to the packet directions, but for 2 minutes less than what is printed.
- Add the chicken and sundried tomatoes to the tomato sauce, followed by the cooked pasta and about ½ a cup of the pasta water. Add the cream, parmesan cheese and spinach leaves and toss to combine to create a thick sauce. Finish with a little extra grated parmesan cheese.
Keen to try Adam's baked Tuscan chicken recipe? Find it here.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
