Chicken, mushroom and spinach pasta bake

Chicken, mushroom and spinach pasta bake

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.

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

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
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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.

Nutrition

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

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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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