This one-pan wonder is a quick and easy midweek dinner.

Prep Time : 0:07 | Cook Time : 0:10 | Total Time : 0:17 | Serving : 4 person.

Ingredients

• 300g dried fusilli pasta

• 1 tablespoon extra virgin olive oil

• 3 garlic cloves, crushed

• 75g baby spinach

• 2 smoked Lilydale Free Range Chicken Breasts, thinly sliced

• 1/2 cup semi-dried tomato strips

• 150g basil pesto, cashew and pecorino dip

• 250g smooth ricotta

• 1/2 cup small fresh basil leaves

• 1/2 cup finely grated parmesan

Method

• Step 1

  Cook pasta following packet directions, until tender. Drain, reserving 1/2 cup cooking water.

• Step 2

  Preheat grill on medium-high.

• Step 3

  Meanwhile, heat oil in a large, ovenproof frying pan over medium-high heat. Add garlic and spinach. Cook, stirring, for 1 minute or until spinach is just wilted.

• Step 4

  Add pasta, reserved cooking water, chicken, tomato, dip, ricotta and 1/2 the basil. Toss gently to combine. Sprinkle parmesan over pasta mixture. Place frying pan under grill for 2 minutes or until browned. Serve pasta sprinkled with remaining basil.