About this recipe:This simple pasta dish is sure to be a winner with all the family. It uses ready-cooked pieces of chicken tikka added to a tomato and yoghurt sauce that is tossed with fresh spinach and ricotta stuffed pasta.
2 x 250g packs fresh spinach and ricotta tortelloni or capelletti
200g natural Greek yoghurt
2 tbsp chopped fresh coriander
sprigs of fresh coriander (optional)
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the oil in a small saucepan, add the onion and cook gently for 8–10 minutes until softened. Add the passata and chicken pieces and bring gently to the boil, stirring. Reduce the heat, cover and simmer for 2–3 minutes, stirring occasionally.
Meanwhile, cook the pasta in a large saucepan of lightly salted, boiling water for 1–2 minutes, or according to the pack instructions, until tender. Drain thoroughly, then return the pasta to the pan.
Stir the yoghurt and chopped coriander into the passata mixture and heat through gently, stirring constantly.
Pour the passata sauce over the cooked pasta and toss gently to mix, then tip into a serving dish and serve immediately, garnished with sprigs of coriander, if liked.
Use half-fat crème fraîche in place of Greek yoghurt.