Ingredients: (Serves 4)
380 g chicken (cooked or raw)
200 g mushrooms (cut into quarters)
4 blocks (technical term) of frozen spinach/ half a bag of fresh
250 ml of cream
60 g cream cheese
1 tablespoon whole-grain mustard
3 cloves of garlic (crushed)
This recipe was the product of a few factors last weekend. Leftover cooked chicken, a very cold evening and a desire to cook something incredibly straightforward. Bonus about this recipe is that it doesn’t create mountains of washing up.
Firstly heat your oven to 180 degrees Celsius.
In a large pot, bring salted water to the boil. Add the pasta and cook until very al dente. If you are using frozen spinach, start thawing this out in a small pot with a tiny drop of water. When the spinach is cooked- drain all liquid from the pot.
I had to supplement the cooked chicken I had, so heat some olive oil in a pan and add the raw chicken, cut into small cubes/strips. After the chicken has sealed, add in the mushrooms and fry until the chicken is golden and cooked.
To the same pan add the cream, cream cheese, thawed/fresh spinach, garlic and mustard along with the leftover cooked chicken if you have any. Heat until it bubbles and is well combined. When the pasta is cooked sufficiently, drain it and return it to the pot. Add the sauce mixture to it and stir well until all is combined.
Spread into an oven dish and cover with a generous grating of cheddar. Bake for 25 minutes or until golden.
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