Summary

Ingredients

• 250 g riatoni or pasta your choice
• 400 g chicken strips
• 500 ml cooking cream
• 200 g processed cheese
• 200 g mozzarella, rated
• 1 handful cherry tomato (s)
• 4 cloves garlic
• some stalks basil

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Instructions

1. Cut the garlic into small fine cubes or press through the garlic press and cut 2/3 of the basil into small pieces. Halve the cherry tomatoes.
2. Fry the garlic in a pan with the chicken slices for 5 minutes and season with salt and pepper. Take out the meat and add the cream and let it boil briefly. Then add the processed cheese together with the cut basil, simmer briefly and season with salt and pepper.
3. In the meantime, grease the baking dish and distribute the rigatoni evenly on the base. Then pour the sauce over it so that all the noodles are completely covered. Next, sprinkle about half of the mozzarella on top, then distribute the meat evenly on top and sprinkle with the rest of the mozzarella.
4. Spread the cherry tomatoes over the top and bake the casserole at 200 degrees circulating air (220 degrees top / bottom heat) for about 25 minutes until the crust is golden brown.
5. Finally, spread the remaining basil over the casserole and serve.