2 tsp extra virgin olive oil

500 grams diced chicken

1 red onion

3 cloves Garlic

1 zuchinni

2 punnets Cherry tomato’s (500 grams)

4 big handfuls of baby spinach

2 cups chicken or vegetable stock

1 tbsp mixed herbs

250gram ricotta

1 block danish feta

Salt and pepper

500 grams rigatoni pasta (or pasta of choice )

INSTRUCTIONS:

INGREDIENTS

Start by boiling a large pot of water to cook your pasta.
Cook your pasta as per packet instructions.
Next, heat up your crockpot or large pot with 1 tsp of olive oil.
Add in your diced chicken and stir until just cooked through.
Remove the chicken from the pot.
Fry off your onions with another tsp of olive oil.
Once your onions are cooked, add in your zucchini and fry for 3-5 minutes.
Add in your tomatoes, stock, mixed herbs and spinach.
Combine and then place the lid on the pot for a 3-5 minutes or until the spinach is wilted and the tomatoes soft.
Add in your ricotta and 1/2 your block of feta.
Combine until a creamy consistency forms and then add back in your chicken.
Once your pasta is cooked, add into the mixture and combine until all the pasta is coated in the mixture ( you may have to add your pasta in batches to make it easier to combine).
Serve with extra crumbled feta