Student paste

Name: student paste
Cook time: 20 min
Total time: 65 min
Yield: 8
Cuisine: Italian
Ingredients: 1 paprika mix bag of 3 pieces, red, green, yellow; 2 onion; 3 toe garlic; 500 g chicken breast scale of 500 g; 750 g fusilli; 3 el traditional olive oil; 600 g fresh spinach; 190 g green pesto pot of 190 g; 800 g tomato cubes can of 400 g; 250 g Mozzarella bread rolà 125 g

Oven pasta with chicken breast, paprika, spinach, pesto and mozzarella.

Ingredients

Kitchen Stuff

1 rectangular baking dish / lasagne dish

Directions

Preheat the oven to 200 ° C.
Slice the garlic and the onion coarsely. Cut the peppers into strips.
Cut the chicken fillet into cubes.
Cook the pasta al dente according to the instructions on the package.
In the meantime, heat the oil in a large frying pan or wok. Fry the onion and garlic 1 min.
Add the chicken fillet and brown in 4 minutes. Bake 2/3 of the pepper for 3 minutes.
Add the spinach in handy portions and let the leaves begin to shrink and the moisture evaporate.
Add the tomato cubes and pesto and heat the pasta sauce for another 5 minutes. Add pepper to taste.
Drain the pasta. Scoop the pasta sauce through and scoop in the baking dish.
Divide the rest of the peppers, the mozzarella and some pepper. Fry the pasta dish in the oven for about 20 minutes until golden brown.