Servings: 6

500 g Barilla penne rigate 500 g Barilla penne rigate
575 g Barilla Cheese & Tomato Pasta Bake 575 g Barilla Cheese & Tomato Pasta Bake
1/2 roast whole chicken deboned cubed ½ roast whole chicken deboned cubed
2 cloves garlic chopped 2 cloves garlic chopped
250 g mushrooms cut into slices 250 g mushrooms cut into slices
1 sprig fresh rosemary 1 sprig fresh rosemary
200 g baby spinach 200 g baby spinach
100 g reggiano parmigiano grated 100 g reggiano parmigiano grated
80 mls extra virgin olive oil 80 mls extra virgin olive oil
1 pinch salt and pepper 1 pinch salt and pepper
1 pinch rock salt 1 pinch rock salt

STEP 1 Bring plenty of salted water (7g salt to 1 l of water) to the boil.
STEP 2 In a large fry pan, gently cook garlic and mushrooms in a little oil for five minutes.
STEP 3 Add the chicken, then spinach, and season to taste. Remove from the heat and keep to one side.
STEP 4 Drop the penne in to the water and drain the pasta 3 minutes before the cooking time stated on the pack.
STEP 5 Combine cooked pasta with Barilla Cheese and Tomato Pasta Bake sauce, chicken, spinach and mushrooms.
STEP 6 Place in a large ovenproof dish, sprinkle with Parmigiano Reggiano cheese and bake in a pre-heated oven at 180 C for 15 to 20 minutes
STEP 7 Serve immediately.