Name: Penne Pasta Bake with Roast Chicken, Mushrooms and Spinach recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: italian
Ingredients: 500 g penne rigate; 575 g Barilla Cheese & Tomato Pasta Bake; 1/2 roast whole chicken cubed deboned; 2 cloves garlic chopped; 250 g mushrooms cut into slices; 1 sprig fresh rosemary; 200 g baby spinach; 100 g reggiano parmigiano cheese, grated; 80 ml extra virgin olive oil; 1 pinch salt and pepper; 1 pinch rock salt

by Barilla Last updated on 07/09/2019

Use up leftover roast chicken in this easy bake. - Barilla

Ingredients

500 g Barilla penne rigate
575 g Barilla Cheese & Tomato Pasta Bake
1/2 roast whole chicken cubed deboned
2 cloves garlic chopped
250 g mushrooms cut into slices
1 sprig fresh rosemary
200 g baby spinach
100 g reggiano parmigiano cheese, grated
80 ml extra virgin olive oil
1 pinch salt and pepper
1 pinch rock salt

Method

Step 1

Bring plenty of salted water (7g salt to 1 l of water) to the boil.
Step 2

In a large fry pan, gently cook garlic and mushrooms in a little oil for five minutes.
Step 3

Add the chicken, then spinach, and season to taste. Remove from the heat and keep to one side.
Step 4

Drop the penne in to the water and drain the pasta 3 minutes before the cooking time stated on the pack.
Step 5

Combine cooked pasta with Barilla Cheese and Tomato Pasta Bake sauce, chicken, spinach and mushrooms.
Step 6

Place in a large ovenproof dish, sprinkle with Parmigiano Reggiano cheese and bake in a pre-heated oven at 180 C for 15 - 20 minutes
Step 7

Serve immediately.