Chicken and Mushroom Pasta Bake

Because everyone is enjoying these Pasta Bakes so much, I thought I'd create another. Here we have a Chicken and Mushroom Pasta Bake, which is incredibly delicious and flavoursome. Another perfect meal to share with the family.

Serves: 6
500g penne, cooked
2 cups of Napoletana sauce 
300g chicken tenderloins, sliced into strips 
1 brown onion, diced
2 tbsp olive oil
3 garlic cloves, crushed
250g button mushrooms, sliced thinly
pinch of salt & pepper
100g baby spinach 
10g parsley (to top)
200g provolone cheese


  1. Pre-heat oven to 180 degrees celsius. 
  2. Boil water and cook pasta to packet instructions (but minus 1 minute!).
  3. In a non stick pan, heat olive oil over medium to high heat.
  4. Add onion, garlic, mushrooms, salt, and pepper into the pan and cook for 10 minutes, or until mostly cooked.
  5. Add chicken tenderloins to the pan and cook for 5 minutes. Add spinach and leave to wilt for 2 minutes. Continue to stir. 
  6. In a large mixing bowl, add cooked pasta, Napoletana sauce and the mushroom mixture. Mix well, ensuring everything is combined. Sprinkle with salt and pepper here again
  7. Add to a large baking tray and sprinkle with provolone and parsley. 
  8. Place into the oven for 20 minutes or until lightly golden. 
  9. Serve!