Chicken Pesto Pasta Bake

Ingredients:

• 500g Our Cow Free Range Chicken Tenderloin
• 200g rigatoni, uncooked 
• 1 brown onion
• Salt and pepper
• 1 tsp paprika
• 3 cloves of garlic
• ⅓ cup sun-dried tomatoes, roughly chopped 
• 300ml cooking cream
• 3 heaped tbsp basil pesto
• 2 cups frozen broccoli, defrosted 
• 1 large handful baby spinach
• ⅓ cup parmesan cheese 
• 125g fresh mozzarella, thinly sliced

Cooking instructions:

1. Preheat oven to 180°C fan-forced
2. Cook the rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
3. Heat a drizzle of the oil from the sun-dried tomatoes in a large saucepan over medium heat. Cook the Our Cow Free Range Chicken Tenderloin for 5 minutes per side until golden and cooked through. Remove from the pan, rest, then slice into bite-sized pieces.
4. Add more sun-dried tomato oil to the saucepan, along with the diced onion, salt, pepper, and paprika. Cook until softened. Add the garlic and sun-dried tomatoes and cook for another minute.
5. Pour in the cooking cream and stir through the basil pesto. 
6. Mix in the parmesan cheese until combined, then add the broccoli and spinach. Mix well. 
7. In a large oven-safe pot, add the pasta, chicken and pesto sauce. Mix well, flatten out the top, and add slices of mozzarella. 
8. Bake for 15-20 minutes, or until the mozzarella is melted and golden. 
9. Enjoy!