Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Preheat the oven to 200ºC. Heat the oil a saucepan over a medium-high heat, add the garlic and fry for a minute. Stir in the tomato purée, chopped tomatoes and oregano. Simmer gently for 7-8 minutes then remove from the heat and season to taste.
Meanwhile cook the pasta according to the pack instructions then drain, reserving a little of the cooking water. Tip the pasta, cream cheese and a little of the reserved cooking water into the pan of sauce, stir to combine then tip into an ovenproof dish. Scatter over the parmesan then bake for 15 minutes until golden brown and bubbling on top.