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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook pasta according to packet instructions until al dente.
Fry onion, garlic, capers, and red pepper in olive oil over medium heat until softened.
Add tomato puree and oregano, stirring to combine.
Add chopped tomatoes, cream, peas, spinach, and chicken, then simmer gently for 5 minutes.
Drain the cooked pasta and add to the sauce, mixing well.
Transfer the pasta and sauce into an ovenproof dish and season generously with black pepper.
Cover the pasta with grated cheese.
Bake at 180°C for 20 minutes until the cheese is melted and golden.
Serve and enjoy.
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For a spicier kick, add a pinch of chili flakes when frying the vegetables.
Substitute cheddar cheese with mozzarella for a different flavor.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, just adjust the cooking time accordingly.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step and refrigerate it. Bake it when ready to serve.
Is there a substitute for single cream?
You can use half-and-half or a mixture of milk and cream as a substitute.
Can I add more vegetables?
Absolutely, feel free to add vegetables like mushrooms or zucchini for extra nutrition.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
