ingredients

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

method

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1. 1

   Pre-heat oven to 180 degrees celsius.

2. 2

   Boil water and cook pasta to packet instructions (but minus 1 minute!).

3. 3

   In a non stick pan, heat olive oil over medium to high heat.

4. 4

   Add onion, garlic, mushrooms, salt, and pepper into the pan and cook for 10 minutes, or until mostly cooked.

5. 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. 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. 7

   Add to a large baking tray and sprinkle with provolone and parsley.

8. 8

   Place into the oven for 20 minutes or until lightly golden.

9. 9

   Serve!