Chicken and Mushroom Pasta Bake

ingredients

• 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

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!