Chicken & pesto pasta bake

• Chicken breast fillets400g
• Penne / fusilli400g
• Green pesto190g
• Soft cheese140g
• Frozen chopped spinach100g
• Mozzarella ball125g

Plus salt and pepper. About £5.50 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cook 400g pasta for 2 minutes less than the pack says, then drain.

3. 3

   Cut 400g chicken breast into chunks and fry in a little oil for 6-8 minutes until cooked through. Add 100g frozen spinach until wilted.

4. 4

   Stir in the 190g jar of pesto and 140g soft cheese with a splash of water, then mix with the pasta.

5. 5

   Tip into a baking dish, top with 125g torn mozzarella and bake for 15 minutes until golden.