Ingredients

· 250 g pasta shapes

· 1 defrosted creamy chicken

· 1 tablespoon olive oil

· 250 g button mushrooms

· 2 cups baby spinach leaves

· 4 tablespoons double cream

· 30 g grated parmesan

Method

Bring a pan of water to the boil and cook the pasta shapes according to the packet instructions, then drain. Meanwhile, tip the defrosted creamy chicken into a bowl. Heat the olive oil in a pan and sauté the mushrooms, for five minutes, until lightly golden. Drain on the kitchen paper and stir into the chicken. Stir into the pasta the spinach leaves. Season well. Tip into an ovenproof dish, drizzle with double cream and sprinkle with grated parmesan or grana padano. Bake at 180°C for 25 minutes. Serve immediately.