Recipe & photography by Anna Colwell
Ingredients
- 2tbsp oil
- 1 red onion, sliced
- 3 cloves garlic, minced
- 50g ‘nduja, 15g saved for topping
- 450g chicken thigh fillets, diced
- 1 pack Northern Pasta Co Radiatori
- 1 jar premade tomato sauce
- 1 tin tomatoes
- 250g tomatoes, chopped
- Large handful spinach
- ½ jar olives (optional), sliced
- Cheese to top - I used Mozzarella, Edam, and Cheddar
Method
Warm a large, oven-safe saute pan, over a medium heat
Fry you onion, garlic and ‘nduja in oil until softened, then add you diced chicken and cook for 5-8 minutes until cooked through
Meanwhile put your pasta on to boil, following the packet instructions
Once your chicken is cooked, add in the tomato sauce and tinned tomatoes, allow this to simmer for 3-5 minutes to reduce until it has a thickened consistency
Add your tomatoes, spinach and olives and stir to combine before mixing through your cooked pasta
Give everything a good stir to make sure all of the pasta is coated in that sauce, then top with your cheeses and any remaining ‘nduja and olives
Put the entire dish into the grill and grill for 3-5 minutes until the cheese on top has melted and become nice and crispy
