|500 g||pasta — cooked according to packet instructions|
|4||olive oil — divided|
|1||onion — finely chopped|
|1 cup||bell peppers — chopped|
|2 tsp||garlic — cloves, crushed|
|1 1/2 cup||button mushrooms — thinly sliced|
|2 tsp||dried Italian herbs|
|1 tsp||smoked paprika|
|2||chicken breasts — cut into chunks|
|1||Robertsons Oriental Nori Rub|
|2/3 cup||tinned tomatoes — chopped|
|7||bacon rashers — chopped, cooked|
|2/3 cup||baby spinach|
|2 cup||cheddar cheese — grated|
|2 cup||mozzarella cheese — grated|
|fresh parsley — chopped|
Heat oil in a pan over medium-high heat and cook onions until soft. Add mixed bell peppers and garlic, cook for 3 minutes then remove your onion and pepper and set aside.
Add mushrooms to your pan and cook for 5 minutes or until soft (add more oil if necessary). Add smoked paprika and Italian herbs, cook for 2 minutes and set aside with your onion mixture.
Add a bit more oil into your pan and cook chicken pieces. Season with Robertson’s Oriental Nori Rub or any other preferred chicken spice blend. Cook for six minutes, until the chicken is fully cooked through. Once your chicken is cooked, add your mushroom and onion mixture back into the pan, mix until well combined.
Add in cooked bacon bits.
Add in tinned chopped tomato and let your mixture simmer for 5 minutes then add your cream. Mix well.
Preheat your oven to 180 degrees Celsius. Combine your cooked pasta with the cooked chicken mixture and add baby, spinach. Mix until well combined (Check for seasoning and adjust if necessary)
Transfer the mixture to an oven-proof dish. Top with cheese and cook in the oven for 10 minutes or until the cheese has melted.
Remove your pasta from the oven, garnish with freshly chopped parsley and serve with a glass of dry white wine.
Reprinted with permission from Lerato Mokonyane, follow on Instagram.