adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy chicken and spinach bake
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Delicious dairy-free chicken and spinach bake.
Ingredients:
  • 250g penne rigate
  • 1 brown onion, chopped
  • 500g chicken mince
  • 300g butternut pumpkin, peeled, grated
  • 20.00 ml chopped fresh sage
  • 127.50 gm chicken style liquid stock
  • 520.00 gm creamy original soy milk (we used Vitasoy brand)
  • 15.00 gm cornflour
  • 150g baby spinach
  • 50g potato chips, roughly crushed
Instructions:
  • Preheat your oven to 200°C. Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain and keep warm by covering.
  • Heat oil in a large frying pan over medium-high heat. Cook the onion for 5 minutes until tender. Brown the mince for 10 minutes, breaking it up with a wooden spoon. Add pumpkin, sage, stock, and soy milk. Simmer for 5 minutes until pumpkin is tender.
  • Mix cornflour with 2 tablespoons of warm water until smooth. Pour into sauce and stir continuously for 2 minutes until it thickens and boils. Add spinach and pasta, then season with salt and pepper. Stir everything together until well combined.
  • Transfer the mixture into a 12-cup ovenproof dish. Sprinkle chips on top. Bake for 15 minutes or until the chips turn golden brown.

Similar Recipes