Chicken, mushroom and spinach pasta bake
250g pasta shapes
1 quantity defrosted Creamy chicken
1 tbsp olive oil
250g button mushrooms, sliced
handful of field fare frozen spinach leaf
4 tbsp double cream
30g grated Parmesan or Grana Padano
Bring a large pan of water to the boil and cook the pasta shapes according to the packet instructions, then drain.
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.
Drain on kitchen paper and stir into the chicken. Stir into the pasta the spinach leaves. Season well.
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.
Many thanks to www.deliciousmagazine.co.uk for this Recipe