CHICKEN & SPINACH FETTUCCINE BAKE
This fettucine dish is baked with garlic bread on top. For quicker preparation, use a packet of garlic bread. But if you've a little more time, then you'll probably want to make your own, which gives you so much more choice of what bread you use, how much garlic you add to it and if you want to add other herbs as well. The recipe also has instructions for heating and re-serving. I've included the instructions for a single 10-cup capacity dish, but if you are wanting to freeze smaller quantities in several smaller dishes, remember to adjust the cooking times appropriately. I've adapted this recipe substantially from one I found in a recent issue of the Australian magazine 'New Idea'. I've also recently posted recipes for a Greek Lamb & Yoghurt Pasta Bake and a Lentil & Sausage Lasagne (also a baked dish), both adapted from the same source, and with the same detailed instructions for freezing the recipe.
Provided by bluemoon downunder
Categories One Dish Meal
Time 50m
Yield 1 10-cup capacity dish, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta in a pan of boiling, salted water until al dente, and drain.
- Mix the mustards and cream in a small bowl until they are well-combined.
- Thaw and drain spinach, squeeze out moisture and chop coarsely.
- Sauté the onion and garlic in butter over a medium heat until it has just softened but not browned; add chicken; cook, stirring occasionally for about 5 minutes or until it has changed colour and is clearly cooked through.
- Add the mustards and cream mixture and increase the heat so that the mixture just comes to the boil; reduce the heat slightly and stir in the cheese and spinach, mixing until everything is well-combined.
- Season with salt and freshly ground black pepper, to taste.
- Stir in the pasta, and make sure that everything is well-combined.
- Spoon the mixture into a large ovenproof - and if you are planning to freeze the dish also freezer-proof - 10-cup capacity dish.
- Arrange garlic bread slices over the top and cook uncovered in a moderately hot oven (190°C) for about 30 minutes, or until the bread is golden brown.
- Stand for 5 minutes and serve.
- TO FREEZE: Make the recipe to the end of step 8; cool for 15 minutes; cover tightly with plastic wrap; label and date; freeze for up to 2 months.
- TO SERVE: Thaw pasta in its dish in the refrigerator; remove plastic wrap; cover tightly with foil; place on an oven tray; cook in a hot oven (200°C) for about 11/2 hours, or until hot; remove foil; arrange garlic bread slices over the top of the pasta and cook uncovered for a further 15 minutes or until the bread is golden brown; stand for 5 minutes and serve.
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Bonitan Muhele
[email protected]I'm not a fan of spinach, but I still enjoyed this dish. The sauce was creamy and flavorful, and the chicken was cooked perfectly. I would definitely make this again, but I would omit the spinach.
Iman khan
[email protected]This dish was a bit bland for my taste. I think I would add more spices next time.
Braidy Goode
[email protected]This recipe was easy to follow and the results were delicious! The chicken was tender and juicy, and the sauce was creamy and flavorful. I would definitely recommend this recipe.
Victor Okwuelum
[email protected]I loved this dish! The sauce was creamy and flavorful, and the chicken was cooked perfectly. The spinach added a nice touch of freshness. I will definitely be making this again!
Adam Mcmillan
[email protected]This dish was a bit too rich for my taste. The sauce was heavy and the chicken was greasy. I think I would use less butter and cream next time.
Aphelele Rasi
[email protected]I'm not a fan of spinach, but I still enjoyed this dish. The sauce was creamy and flavorful, and the chicken was cooked perfectly. I would definitely make this again, but I would omit the spinach.
Sita Shahi
[email protected]This recipe was easy to follow and the results were delicious! The chicken was tender and juicy, and the sauce was creamy and flavorful. I would definitely make this again.
captain levi
[email protected]I followed the recipe exactly and the dish turned out great! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I would definitely recommend this recipe.
Jaan Ki jaan
[email protected]This dish was a bit bland for my taste. The sauce was thin and the chicken was dry. I think I would add more spices next time.
Preetam Sejuwal
[email protected]I've made this dish several times now and it's always a hit! The sauce is so creamy and flavorful, and the chicken is always cooked perfectly. I love that I can throw it all in a baking dish and forget about it until it's done.
Timothy Yusuf
[email protected]This recipe was easy to follow and the results were amazing! The chicken was moist and tender, and the sauce was creamy and flavorful. I loved the addition of spinach, which gave the dish a nice pop of color and flavor. I will definitely be making th
Wajdi Shaif
[email protected]I made this dish last night and it was delicious! The sauce was rich and creamy, and the chicken was cooked perfectly. The spinach added a nice touch of freshness. I would definitely recommend this recipe to anyone looking for a quick and easy weekni
Ernest Koomson
[email protected]This chicken spinach fettuccine bake was a hit with my family! The sauce was creamy and flavorful, and the chicken was tender and juicy. The spinach added a nice pop of color and flavor. I will definitely be making this again!