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  • 600g thigh fillets, cut into 1cm x 4cm strips
  • 3 tbsp olive oil
  • 500g dried rigatoni
  • 300g cherry tomatoes, halved
  • 120g baby spinach
  • 40g grated parmesan to garnish
  • Salt and pepper to taste
  • subheading: INGREDIENTS PESTO:
  • 80g toasted pine nuts
  • 2 cloves garlic
  • 30g grated parmesan cheese
  • 2 bunches picked basil
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