Easy Chicken Passata Pasta

• 1 Pack Heck! Simply Chicken Mince
• 200g Conchiglioni large pasta shells
• 1 Onion, diced
• 2 Garlic Cloves (crushed)
• 2 chillies, (finely chopped)
• 375g Passata
• 50g Green Olives
• 5g Thyme
• 80g Plum Tomatoes, (roughly chopped)
• 1tsp balsamic Vinegar
• 20g pine nuts

Method

1. Sauté the onion, garlic and chilli in a deep-frying pan until brown. Add the Chicken Mince to the pan, until cooked through and browning.
2. Add the passata, roughly chopped olives and simmer for 10 minutes. Towards the end of the simmer, add thyme, salt and pepper, roughly chopped plum tomatoes, and balsamic.
3. Meanwhile cook the pasta until al dente in salted water – this will help keep the pasta in its shell shape until you stuff them!
4. Once everything is cooked it’s time to assemble; using a teaspoon, hold a pasta shell (having cooled them!) in one hand and spoon in some of the mixture and set in a serving dish or pan. Repeat for all shells – it takes a little bit of time but it’s well worth it.
5. Put the dish in the oven for a couple of minutes for the pasta to crisp up and warm through.
6. Finish with some lightly toasted pine nuts, a sparkling of parmesan and more thyme.

Enjoy!