Chicken spinach gratin with noodles

Name: Chicken spinach gratin with noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 350 g Rigatoni pasta; 7-10 Tbsp Salt; 1 Garlic clove; 700 g Baby leaf spinach; 4 small chicken fillets (approx. 150 g each); 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 8 Stem(s) Oregano; 1 can(s) (850 ml) peeled tomatoes; 150 g Whipped cream; 100 g Gouda cheese; 2 TABLESPOONS Pumpkin seeds

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

350 g Rigatoni pasta
7-10 Tbsp Salt
1 Garlic clove
700 g Baby leaf spinach
4 small chicken fillets (approx. 150 g each)
1 TABLESPOON Oil
7-10 Tbsp Pepper
8 Stem(s) Oregano
1 can(s) (850 ml) peeled tomatoes
150 g Whipped cream
100 g Gouda cheese
2 TABLESPOONS Pumpkin seeds

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel garlic and dice finely. Wash and drain the spinach. Wash chicken filets and pat dry
2
Heat the oil in a frying pan. Fry the chicken fillets in it while turning over high heat for 5-8 minutes. Remove from the pan and season with salt and pepper. Sauté the garlic in the frying fat. Add the spinach with 1-2 tbsp. water and steam covered until the spinach has collapsed. Remove from the pan, season with salt and pepper. Cut the chicken filets into slices of approx. 7 mm thickness
3
Pour pasta into a sieve. Wash the oregano, shake dry and chop finely except for a little to garnish. Finely mash peeled tomatoes, add cream at the end. Add oregano and season with salt and pepper. Grate Gouda
4
Mix pasta and sauce well. Spread the noodles in 4 casseroles, spread spinach and pumpkin seeds on top. Cover with the slices of 1 chicken filet each and sprinkle with Gouda. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 15 minutes
5
Waiting time approx. 15 minutes