Penne Pasta Bake with Roast Chicken, Mushrooms and Spinach
By
Suzanne rose
- Replies 20
This dish is so easy and so delicious ( when I leave out the mushrooms but my family loves the Mushies in it.
And it cost only $3.30 a serve.
For a smaller serving just half the ingredients.
This is a great recipe to roast a chicken with steamed veggies the day before and use the remainder for this dish
And it cost only $3.30 a serve.
For a smaller serving just half the ingredients.
- Easy
- 0:10 Prep
- 0:25 Cook
- 6 Servings
Ingredients
- 500 g penne rigate pasta
- 575 g Barilla Cheese & Tomato Pasta Bake
- 1/2 roast whole chicken cubed deboned ( see note)
- 2 cloves garlic chopped
- 250 g mushrooms cut into slices
- 1 sprig fresh rosemary
- 200 g baby spinach
- 100 g reggiano parmigiano cheese, grated or parmesan
- 80 ml extra virgin olive oil
- 1 pinch salt and pepper
- 1 pinch rock salt
Method
- Bring plenty of salted water (7g salt to 1 l of water) to the boil.
- In a large fry pan, gently cook garlic and mushrooms in a little oil for five minutes.
- Add the chicken, then spinach, and season to taste. Remove from the heat and keep to one side.
- Drop the penne in to the water and drain the pasta 3 minutes before the cooking time stated on the pack.
- Combine cooked pasta with Barilla Cheese and Tomato Pasta Bake sauce, chicken, spinach and mushrooms.
- Place in a large ovenproof dish, sprinkle with Parmigiano Reggiano cheese and bake in a pre-heated oven at 180 C or 160°C fan-forced for 15 - 20 minutes
- Serve immediately.
This is a great recipe to roast a chicken with steamed veggies the day before and use the remainder for this dish
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