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Roast chicken and mushroom pasta bake
Roast chicken and mushroom pasta bake
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delight loved ones with a savory roasted chicken and mushroom pasta bake.
Ingredients:
  • 500g penne rigate
  • 2 garlic cloves, chopped
  • 250g mushrooms, sliced
  • 1 sprig rosemary, leaves picked
  • 1/2 large hot roast chicken, skin and bones removed, shredded
  • 200g baby spinach leaves
  • 575g jar cheese and tomato pasta bake sauce
  • 100g Parmigiano reggiano cheese, grated
  • Flat-leaf parsley leaves, to serve
  • Grated Parmigiano reggiano cheese, extra, to serve
Instructions:
  • Preheat the oven to 180C. Boil pasta in salted water for 3 minutes less than package instructions. Drain.
  • Heat oil in a frying pan over medium heat. Sauté garlic, mushroom, and rosemary for 5 mins. Add in chicken and spinach.
  • Combine pasta, sauce, and chicken in a bowl. Transfer mixture to a 20cm x 30cm, 12-cup (3L) ovenproof baking dish. Sprinkle cheese on top and bake for 20 minutes until golden and heated through. Garnish with parsley and extra cheese before serving.

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