This used to be my most favourite Tuna and Spinach tagliatelle dish of all time. Then I became allergic to fish and moved to the UK where spinach tagliatelle are hard to come by so I had to adapt…
When I was little my mother often made this very quick and simple fish dish on those rainy Saturday afternoons. It was my ultimate comfort food; I never could get enough of it.
Nowadays, I have to adapt the recipe if I want to stay alive! I just wish Spinach tagliatelle is more easily available here in the UK (on its own and not mixed with regular tagliatelle).
|200g||Pasta of your choice, cooked to al dente|
|200g||chicken breast, boiled in salt water and shredded|
|1 tin||Cream of tomato soup|
|300g||Plain cottage cheese|
|1 ball||Mozzarella cheese|
|Salt and pepper to taste|
Pre-heat the oven to 200°C.
Slice half of the onion in rings and chop the other half finely.
Mix the cream of tomato soup with half of the cottage cheese.
Mix the soup-mixture with the shredded chicken.
Layer the chicken mixture with pasta in an oven-proof dish.
End with a layer of pasta before spreading the remainder of the cottage cheese over the top.
Finish off with onion slices and torn mozzarella.
Bake in the oven for 25-30 minutes until it is golden on top.