Roast chicken and mush­room pasta bake

Kuwait Times - - FOOD -


500g Bar­illa penne rigate 2 ta­ble­spoons ex­tra vir­gin olive oil 2 gar­lic cloves, chopped 250g mush­rooms, sliced 1 sprig rose­mary, leaves picked 1/2 large roast chicken, skin and bones re­moved, shred­ded 200g baby spinach leaves 575g jar Bar­illa cheese and tomato pasta bake 100g Parmi­giano reg­giano, grated Flat-leaf pars­ley leaves, to serve Grated Parmi­giano reg­giano, ex­tra, to serve


Pre­heat oven to 180C. Cook the pasta in a saucepan of salted boil­ing wa­ter for 3 mins less than the packet di­rec­tions. Drain.

Mean­while, heat oil in a fry­ing pan over medium heat. Cook the gar­lic, mush­room and rose­mary, stir­ring, for 5 mins. Stir in the chicken and spinach.

Place the pasta in a bowl. Stir in the pasta sauce and chicken mix­ture. Spoon into a 20cm x 30cm, 12-cup oven­proof bak­ing dish. Top with the cheese. Bake for 20 mins or un­til golden and heated through. Top with pars­ley and the ex­tra cheese.

Newspapers in English

Newspapers from Kuwait

© PressReader. All rights reserved.