Pasta and chicken bake

Recipe from: 4/30/1998 12:00:00 AM
Ingredients 13
Servings 4


  • 15
    olive oil
  • 1
    onion, finely chopped
  • 4
    chicken breasts, skinned, deboned and diced
  • 300
    spinach, washed and coarsely chopped
  • salt and freshly ground black pepper
  • nutmeg
  • 25
  • 25
    cake flour
  • 5
    prepared English mustard
  • 450
    milk, heated
  • 125
    Cheddar cheese, grated
  • 125
    spaghetti, cooked and drained
  • 125
    rashers bacon, grilled and finely chopped


Preheat the oven to 180 ºC and spray a shallow 1,4 litre oven dish with non-stick spray. Heat the oil and fry the onion until tender. Add the diced chicken and fry until brown. Add the spinach and heat until wilted and most of the water has evaporated. Season with salt and pepper and a pinch of nutmeg. Keep warm. Melt the butter in a saucepan and stir in the flour. Cook for 1 minute. Remove from the heat and gradually stir in the mustard and milk. Return to the stove plate and heat while stirring until the sauce comes to the boil and thickens. Reduce the heat and simmer for 1 minute. Remove from the heat and stir in half the cheese. Season with salt and pepper. Mix the spaghetti, chicken mixture and sauce and turn into the prepared dish. Sprinkle with the remaining cheese and chopped bacon. Bake for 20 minutes until the cheese has melted and is golden brown. Serve hot with fresh bread rolls. Serves 4.

Read more on: poultry  |  bake

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