Chicken, mushroom and spinach pasta bake

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Chicken mushroom and spinach pasta bake

Serves 4


300g rigatoni
1 tbsp olive oil
500g chicken fillets, cut into cubes
100g pancetta
250g chestnut mushrooms, sliced
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
4 tbsp double cream
30g Parmesan, plus extra for sprinkling
Salt and black pepper
150g spinach


To serve:
Garlic bread


  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  2. Bring a large pan of salted water to the boil over a high heat and cook the rigatoni according to packet instructions. Drain and set aside.
  3. Heat the oil in a pan over a medium-high heat. Working in batches if necessary to avoid crowding the pan, cook the chicken and pancetta until golden brown and completely cooked through.
  4. Add the mushrooms, onion, garlic and oregano and cook for two minutes.
  5. Reduce the heat and stir in the cream and Parmesan. Allow to warm through without coming to a boil. Season to taste.
  6. Add in the spinach and stir until wilted. Toss the cooked pasta through the sauce.
  7. Pour into a baking dish and top with some extra Parmesan. Bake for 20-25 minutes.
  8. Crack over some black pepper and serve with garlic bread.

Per serving 644kcals, 23.3g fat (3.9g saturated), 61.2g carbs (4.2g sugars), 46.5g protein, 5g fibre, 0.532g sodium

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