Chicken, mushroom and spinach pasta bake

  • Serves 4
  • Ready in 55 mins
  • Easy
This chicken recipe is made by using a batch of the pre-prepared, frozen Creamy chicken recipe.

Nutritional info per serving

  • Calories624kcals
  • Fat31.2g (14g saturated)
  • Protein34.8g
  • Carbohydrates53g (3g sugar)
  • Salt0.8g

No rating yet

Print article Save to my delicious


  • 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

Main Ingredients:

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader