Time and Servings
Prep: 15m
Cook: 10m
Serves: 4
Ingredients
250g penne pasta
1 tbsp olive oil
200g thickly sliced button mushrooms
6 fresh thyme sprigs, leaves removed
1 barbecue chicken, bones removed, meat and skin shredded
40g packet French Onion Soup mix
60g baby spinach
375ml (1 1/2 cups) Full Cream Milk
125ml (1/2 cup) Thickened Cream
Step 1
Grease a large baking dish. Cook pasta following packet directions. Drain. Meanwhile, heat oil in a large, deep-frying pan over high heat. Add mushrooms and thyme. Cook, stirring occasionally, for 3 minutes or until softened.
Step 2
Preheat the oven grill on high. Add the chicken, French onion mix, spinach, milk, cream and half the cheese to the mushroom mixture. Bring to a simmer. Stir in the pasta. Season.
Step 3
Transfer the pasta mixture to prepared dish. Sprinkle with remaining cheese. Grill for 2-3 minutes or until golden. Top with parsley.