This Creamy Chicken & Mushroom Pasta Bake recipe is a great way to feed the whole family for a quick and simple mid-week meal. This dish is very versatile as you can add in many other different vegetables such as peas or pumpkin or add in some fresh herbs such as basil or sage for a punchier taste.
You could opt to replace the chicken mince with breast or thigh chunks. We used mince as it was more child friendly.
Ingredients
- 375g packet spiral pasta
- Olive oil
- 500g chicken mince
- 500g sliced mushrooms
- 1 x brown onion, diced
- 1 portion frozen spinach
- 2 x cups Cheese
- 1 x cup Thickened cream
- 1 x Chicken stock cube
- 2 x garlic cloves, finely chopped
- Salt and pepper
Method
- Preheat oven to 200 degrees.
- Cook pasta according to packet direction until al dente, then strain out the water
- Meanwhile, heat oil in a large saucepan and cook the chicken until slightly brown and cooked through, then transfer to a plate.
- Add the onion and garlic and cook until onion is tender. Return chicken to pan with the mushroom and spinach and cook for 2 minutes or until mushroom starts to soften and spinach falls apart.
- Crumble the chicken stock cube in to ½ cup of boiling water to dissolve. Then add the stock and thickened cream to the pan. Bring to a boil.
- Add in the cooked pasta and stir all together and season with salt and pepper, then pour all contents into an ovenproof dish then sprinkle the top with cheese.
- Bake for approximately 15-20 minutes until the cheese is melted and browned.
From the Mouths of Babes
Children’s comments:
“It’s yummy and smells tasty.”
“Fulled up my belly”
“Cheese is the best”
“I like it because there is meat in there.”
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