Pasta Bake with Chicken and Spinach
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pasta (e.. fusilli)
- Salt water
- 300 g spinach leaves (frozen)
- 3 chicken breasts
- 1 shallot (s)
- 2 tablespoon butter
- 400 ml milk
- 200 g cream cheese
- 1 pinch nutmeg
- salt and pepper
- Broth, grains
- Cheese (Gouda), grated
- 10 cocktail tomatoes
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Prepare the spinach according to the instructions on the packet, season with salt and pepper. Cut the chicken breasts into cubes, lightly salt and pepper. Peel and finely chop the shallot.
- Heat the butter in a pan with a high rim, fry the meat well and remove it. Sweat the shallot in the pan until translucent. Pour in the milk and bring to the boil while stirring. Possibly bind something.
- Gradually stir the processed cheese into the sauce. Stir with the whisk until it has completely dissolved. Season the sauce with granular broth, pepper and nutmeg. Put the meat in the sauce and let it steep over a low heat. In the meantime, cook the pasta in salted water according to the instructions on the packet until al dente.
- Mix the pasta with the sauce and the meat. Put half in a baking dish. Spread the spinach on top, lightly salt and pepper again and add the remaining pasta.
- Cover with grated Gouda cheese and bake in the oven at 200 ° C for about 15 minutes. Serve with the quartered cocktail tomatoes.
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