Chicken, mushroom and spinach pasta

Made on 24th November 2009. YUM.

www.deliciousmagazine.co.uk/recipes/chicken-mushroom-and-spinach-pasta-bake

Ingredients

1. 250g pasta shapes
2. 1 quantity defrosted Creamy chicken
3. 1 tbsp olive oil
4. 250g button mushrooms, sliced
5. A couple of handfuls baby spinach leaves
6. 4 tbsp double cream
7. 30g grated Parmesan or Grana Padano

Method

1. 1. Bring a large pan of water to the boil and cook the pasta shapes according to the packet instructions, then drain.
2. 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. 3. Drain on kitchen paper and stir into the chicken. Stir into the pasta the spinach leaves. Season well.
4. 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.

Chicken and Chorizo Bake

http://allrecipes.com/Recipe/Chicken-and-Chorizo-Pasta-Bake/Detail.aspx

Serves 4

Ingredients

• 3 1/2 cups penne pasta
• 1 tablespoon olive oil
• 4 boneless chicken breasts, cut into 1/2 inch cubes
• 1 red bell pepper, chopped
• 1 chorizo sausage, cut into chunks
• 1 1/2 cups tomato puree
• 1 cup light cream
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
4. Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.