Chicken, mushroom and spinach pasta bake

Chicken, mushroom and spinach pasta bake
  • Serves icon Serves 4
  • Time icon Ready in 55 mins

We’ve used this chicken in a creamy sauce recipe to make a quick and easy pasta bake made with mushrooms, double cream and Grana Padano. It’s undeniably rich and is sure to please the whole family.

 

Nutrition: per serving

Calories
624kcals
Fat
31.2g (14g saturated)
Protein
34.8g
Carbohydrates
53g (3g sugar)
Salt
0.8g
Calories
624kcals
Fat
31.2g (14g saturated)
Protein
34.8g
Carbohydrates
53g (3g sugar)
Salt
0.8g

Ingredients

  • 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

Method

  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.

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  1. “I love this recipe because…. it’s so easy to put together and I know everyone in the household, especially 2 fussy grandchildren, will devour every mouthful.”

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