Pasta and chicken bake

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4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (13)

15.00 ml fresh chillies — 573
1.00 onion — finely chopped
4.00 chicken breast fillets — skinned, deboned and cubed
300.00 g spinach — chopped
sea salt and freshly ground black pepper
nutmeg — ground
25.00 ml butter
25.00 ml flour — cake
5.00 ml english mustard
450.00 ml milk — heated
125.00 g cheddar cheese — grated
125.00 g spaghetti — cooked
125.00 g bacon — rashers, grilled, finely chopped
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Method:

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.



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