Pasta Bake with Spinach and Chicken
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g noodles, e.. fussili, penne or croissants
- 400 g chicken breast or turkey breast fillet
- 350 g spinach leaves, frozen
- 4 clove (s) garlic
- 150 g mushrooms
- 1 cup sweet cream
- 1 cup sour cream
- 0.5 ½ cup water
- 2 tablespoon vegetable broth, powder
- 4 shallot (s)
- 1 scoop mozzarella
- 1 bag cheese (Emmentaler), grated
- 0.5 ½ bunch sage
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pre-cook the pasta in salted water for about 5 minutes. They shouldn`t be completely cooked, otherwise they`ll get mushy later.
- Thaw the spinach (goes very well in a sieve under running hot water, then it only takes about 2-3 minutes).
- Dice the chicken breast fillet, cut the shallots, dice the mushrooms, chop the sage and dice the mozzarella.
- Fry the meat and season with salt and pepper, add the shallots and fry with them. When the shallots are translucent, add the mushrooms. Chop or finely chop the garlic cloves with a garlic press and stir in. Then put the spinach in the pan. Add the cream and water, season everything with sage, pepper, salt and stock and bring to the boil briefly. Fold in the mozzarella, add the pasta, mix everything well and pour into a baking dish.
- Bake at 180 ° C for 25 minutes, then spread the grated Emmental cheese on the casserole and bake for another 15 minutes.
- Tip:
- If you prefer to make a vegetarian casserole, leave out the poultry.
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