[ROSE]

Chicken and cheese pasta bake

Ingredients (serves 4)



2 tbs golden syrup
1 tbs peanut oil
8 medium (about 125g each) chicken drumsticks
315g (1 1/2 cups) long-grain white rice
120g baby spinach leaves, washed, dried
400g dried tortiglioni or rigatoni pasta
1 tablespoon olive oil
2 garlic cloves, crushed
1 small red onion, finely chopped
500g jar tomato pasta sauce
2 cups grated mozzarella cheese
100g baby spinach leaves
Method


Follow steps 1 to 3 of Basic roast chicken recipe. Remove skin and meat from chicken. Discard skin and bones. Roughly chop flesh.
Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion. Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce, chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss gently until well combined.
Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with remaining cheese. Bake for 15 to 20 minutes or until golden and heated through. Serve.

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