One Pot Chicken Kyiv Pasta

Prep the ingredients

• Chop the onion. Peel and chop the garlic cloves (you can add more or less garlic to taste). Chop the Parsley.

Make the sauce

• Heat a dash of oil in a large ovenproof frying pan, over a medium heat. Add the chicken, onion and dried oregano, season with salt and pepper then cook for 5 - 7 minutes.
• Add the garlic and a knob of butter, cook for a minute or so, until the raw garlic smell goes.
• Make up the chicken stock cube with 800ml boiling water.
• Add the spirali pasta and chicken stock to the pan and mix well. Simmer gently until the pasta is cooked, around 8 - 10 minutes, adding more water if needed. (You can make your garlic Parmesan ciabatta topping while the pasta cooks).
• When the pasta is cooked, stir in the cream, check the seasoning and adjust to taste.
• Heat the grill to high.

Make the garlic Parmesan ciabatta topping

• Meanwhile, make the ciabatta topping. Chop the flatleaf parsley.
• Chop or tear the ciabatta into little croutons, leaving some a bit bigger so you have a mix of textures, and add them to a bowl.
• Melt a knob of butter with the garlic granules,in the microwave or a small pan.
• Pour the melted butter over the ciabatta croutons, and toss with the grated Parmesan, sesame seeds and half the parsley. Season with salt and pepper. Scrunch up the croutons with your hands.

Grill

• Scatter the ciabatta topping over the pasta, then pop under the grill for 5 - 7 minutes until golden and bubbling.

Plate Up

• Finish with the reserved flat leaf parsley and add some more Parmesan if you like. Plate up into bowls, tuck in and enjoy.