Chicken & Spinach Fettuccine Bake

READY IN: 50mins




  • 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.