Chicken And Spinach Rigatoni - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None carrot, peeled and finely chopped
1 None zucchini, finely chopped
1 lb boneless skinless chicken thighs, chopped
1 can (28 oz) diced tomatoes with basil and garlic
2 tbsp tomato paste
2 oz baby spinach leaves
14 oz rigatoni
1/3 cup shaved Parmesan cheese

Preparation

Heat the oil in a medium saucepan on medium heat. Add the carrot and zucchini and cook, stirring, for 2 mins or until almost soft. Add the chicken and cook, stirring, for 5 mins or until browned. Add the tomatoes and tomato paste and bring to a simmer. Simmer for 10 mins or until the sauce thickens. Remove from the heat, and stir in the spinach.
Meanwhile, cook the pasta in a saucepan of boiling salted water according to package directions. Drain.
Divide the rigatoni among the serving plates. Top with chicken sauce. Serve sprinkled with Parmesan cheese.