Chicken and chorizo stuffed shells

Method

1. 1

   Start by making the creamy tomato sauce, fry the onion in a little spray oil, once starting to soften add the garlic, stir together for a few minutes, then add the chopped tomatoes, half fill the empty tin with water and add that too, add a pinch of salt, plenty of cracked black pepper, fresh chopped basil, tsp oregano, a pinch of chilli flakes (optional) a tsp of sugar and a tbsp tomato puree, let it simmer for around 20 minutes until thickened. Once thickened add the single cream and stir together, set aside.

2. 2

   Meanwhile boil the giant pasta shells in salted water until al dente, drain and set aside.

3. 3

   In another pan, fry the chicken with the chorizo in a little spray oil, add some cracked black pepper, once chicken is cooked through add the spinach and a large spoonful of the tomato sauce, stir together and let the spinach wilt down, take off the heat and then add half of the cheeses to the mix, stir together.

4. 4

   Smother the remaining tomato sauce in the bottom of an ovenproof dish (you can add a splash of water to it to loosen it up) Stuff the pasta shells with the chicken mix, and layer them on top of the sauce until you’ve used everything up, top with the remaining cheese and bake on 170 for around 25 minutes or until bubbling!