Recipe Information

Portions: 4

Time to make: 25 minutes

Ingredients

• 500g tomatoes, quartered OR cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• cooking oil spray
• 400g fettuccine
• 60g baby spinach
• 1 ¹⁄₂ cups shredded skinless cooked chicken
• ¹⁄₄ cup finely-shredded fresh basil
• gluten-free pasta

Instructions:

• Step 1 Preheat oven to 180ºC. Place tomatoes and garlic on a baking tray and spray with oil. Roast for 15 minutes, or until tomatoes collapse.

• Step 2 Meanwhile, cook gluten-free pasta following packet directions, until just tender. Drain and return to pan. Add garlic, tomatoes (with all juices), spinach, chicken and basil. Toss to combine. Serve topped with parmesan cheese, if desired.

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