Chicken, mushroom and spinach pasta bake

  • for 4 people
  • Easy
This chicken recipe is made by using a batch of the pre-prepared, frozen Creamy chicken recipe.

Nutritional info per serving

Per serving: 624kcals, 31.2g fat (14g saturated), 34.8g protein, 53g carbs, 3g sugar, 0.8g salt

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250g pasta shapes
1 quantity defrosted Creamy chicken
1 tbsp olive oil
250g button mushrooms, sliced
A couple of handfuls baby spinach leaves
4 tbsp double cream
30g grated Parmesan or Grana Padano


1. Bring a large pan of water to the boil and cook the pasta shapes according to the packet instructions, then drain.
2. Meanwhile, tip the defrosted creamy chicken into a large bowl. Heat the olive oil in a large pan and sauté the mushrooms, for 4-5 minutes, until lightly golden.
3. Drain on kitchen paper and stir into the chicken. Stir into the pasta the spinach leaves. Season well.
4. Tip into a 1.2-litre ovenproof dish, drizzle with double cream and sprinkle with grated Parmesan or Grana Padano. Bake at 180°C/fan160°C/gas 4 for 25 minutes.

From October 2008

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