Rigatoni in spicy chicken-spinach-cream sauce

Ingredients for 4 servings:

• 400g rigatoni
• 600 g chicken breast fillet(s)
• 200 g leaf spinach, frozen
• 600 ml cream
• 3 tbsp sambal oelek
• 8 tbsp spice mix (grill seasoning for meat)
• 1 tbsp vegetable broth, instant
• e.g. chili pepper(s), dried
• 1 pinch of salt
• 1 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cook the rigatoni in salted water until tender. Meanwhile, cut the chicken breast into strips and marinate with the barbecue seasoning. Fry the marinated pieces of meat in rapeseed oil over medium heat for about 10 to 15 minutes until cooked through. Then remove from the pan and set aside. Bring the cream to a boil in the pan and simmer gently until thickened. Season with vegetable stock. Add the sambal oelek and chili peppers. Season with salt. Then add the leaf spinach to the sauce and simmer until thawed. The sauce should now be nice and thick. Return the meat to the sauce and let it warm briefly. Finally, add the rigatoni to the sauce and fold in.