We call this ‘Green Pasta Bake‘, cunningly omitting the word ‘spinach‘ from the title!! The trick is to whizz up the spinach into the sauce, therefore making it unrecognisable as a vegetable. This recipe also makes a little meat go a long way. One large chicken breast can feed the whole family! This recipe feeds a family of 5 with leftovers for my lunch the next day!

  • 1x large chicken breast or left over roast chicken
  • 1/2 pint of chicken stock (fresh or stock cube)
  • 1 tsp dry mixed herbs
  • 1 tbsp corn flour & a knob of butter mixed to a paste with a fork (add more butter if it’s not forming a paste)

Buzymum - 1 tbsp cornflour and knob of butter combined

  • 6 cubes of frozen spinach
  • Mug of defrosted or canned sweet corn
  • 250g whole wheat penne dry pasta
  • 1 ball mozzarella, chopped
  • 50g cheddar cheese, grated
  • If using a raw chicken breast, place in a saucepan and cover with cold water (2cm over the chicken) bring the water to a simmer and cook for approx 12 minutes or until cooked through (check the thickest part), chop into approx 1.5cm cubes
  • Use the poaching liquor (foam scum removed) or water if you are using left-over chicken, to make your stock in a small sauce pan (add one stock cube to 1/2 pint of the poaching liquor but keep the remaining liquid to loosen the sauce later if needed)
  • Meanwhile, cook the pasta according to the packet instructions minus 1 minute. For whole wheat pasta, I would normally cook for 10 minutes but for this recipe only 9 as it will cook again when baked in the oven
  • Drain the pasta and set to one side
  • Put your stock on a low heat and add the flour/ butter paste, stirring continuously until the sauce begins to thicken and lumps have gone
  • Add the mixed herbs and bring to a simmer for 2 minutes to cook out the flour
  • Take the pan off the heat and add the frozen spinach and allow to defrost and warm through, this will also lose the sauce
  • Whizz the sauce with a hand held blender (a jug attachment on a blender could also be used), if you feel that the sauce is too thick at this point add a little extra poaching liquor or water

Buzymum - Chicken stock with frozen spinach Buzymum - Chicken and spinach sauce after blending

  • In an oven proof dish, mix the pasta, see corn, chicken, mozzarella and sauce.

Buzymum - Before combining ingredients for chicken and spinach pasta bake  ⇒  Buzymum - Combined ingredients for chicken and spinach pasta bake

  • Top with the cheddar cheese
  • Bake at 180C for 10-15 mins until the cheese on top is golden and bubbling and it is hot all the way through
  • Once assembled, this dish can be left to cool and then baked later. When baking from cold, cover (tin foil or oven-proof lid) and bake for 15 mins then remove cover for a further 10 minutes.


Previous recipes: Easy Bacon and Monkfish Risotto, Hake in a Cheesy SauceRoasted Vegetable Pasta SauceChinese SalmonChorizo and veg pasta & Homemade fish (or chicken) fingers.

Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx

Chicken and Spinach Pasta Bake
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2 thoughts on “Chicken and Spinach Pasta Bake

  • 8th August 2016 at 1:13 pm

    We are massive fans of pasta in our house, so this would soon get gobbled up!
    Thanks for joining in with #MMBC. Hope to see you next week! x

  • 8th August 2016 at 7:42 pm

    Ohh! I do like the sound of this….I usually just stick to Tuna pasta bakes but this sounds much better! Yum! #MMBC.


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