Cheese, Chicken and Spinach Penne Bake
with Bacon Crumb
This Cheese, Chicken and Spinach Penne Bake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
90 grams
Mature Cheddar Cheese
(Contains Milk)
180 grams
Penne Pasta
(Contains Cereals containing gluten)
40 grams
Baby Spinach
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Mixed Herbs
1 pack(s)
Diced British Chicken Breast
60 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Grate the Cheddar cheese.
When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.
Pop the spinach into a colander in your sink.
Once the pasta is cooked, drain it over the spinach until wilted and piping hot. Drizzle over a little oil to prevent the penne from sticking. Set aside.
Meanwhile, heat a drizzle of oil in a frying pan on high heat.
Once the oil is hot, add the bacon lardons and stir-fry until lightly browned, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
In a bowl, mix the bacon and its fat with the breadcrumbs and olive oil for the crumb (see pantry for amount). Season, then set aside.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).
Once hot, fry the diced chicken until golden on the outside, 5-6 mins.
Once golden, in the chicken stock paste, creme fraiche, mixed herbs and water for the sauce (see pantry for amount) to the pan. Stir to combine. Bring to the boil, then lower the heat and simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Stir through half the cheese until melted. Remove from the heat.
Stir the cooked pasta and wilted spinach into your pan of creamy sauce until combined. Add a splash of water to loosen the sauce if it's a little thick.
Pour the creamy pasta into an ovenproof dish. Sprinkle over the remaining cheese, then top evenly with the bacon crumb. Bake on the top shelf of your oven until golden, 8-10 mins. IMPORTANT: IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.
When everything's ready, serve the penne bake between your bowls.
Enjoy!
