Pasta Shells with Spinach and Chicken

Ingredients:

• 400 g chicken breast tenderloins
• 2 cloves of garlic
• Oil
• ½ teaspoon each of sweet and hot paprika, herbes de Provence
• Salt, pepper
• Sun-dried tomatoes with cranberries in oil with herbs OLE!!
• 1 pack of baby spinach
• ½ pack of pasta shells
• 1 can of diced tomatoes
• Pack of mini mozzarella balls
• 200 g 18% cream
• About 80-100 g feta cheese (or creamy salad cheese)

Wash and cut the meat, and place it in a large bowl. Marinate with 2 tablespoons of oil, minced garlic, and spices. Let sit for a few hours if possible.
Cook the pasta in salted water, undercooking it slightly to keep it al dente.
Fry the marinated meat in a pan until it changes color and browns. Add the cream and cheese, mixing until the flavors combine. Season with salt and pepper (chili can also be used). Add 1/3 cup of the pasta cooking water. Finally, add the washed spinach and chopped sun-dried tomatoes with cranberries.
Blend the canned tomatoes with salt, pepper, and herbes de Provence.
Pour the tomato sauce into the bottom of a baking dish.
Fill each pasta shell with the chicken mixture, placing a small mozzarella ball and a strip of sun-dried tomato on top.
Bake at 180°C for about 15 minutes, until the dish has a crispy top.