Rayburn Chicken, Spinach and Pasta Bake
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Serves 4
- 450g (1 Ib) spinach
- Knob of butter
- Salt and black pepper
- Nutmeg
- 225g-350g (8-12 oz) cooked pasta, rigatoni or penne
- 450g (1 Ib) cooked chicken
- 55g (2oz) butter
- 55g (2 oz) plain flour
- 600ml (1 pint) milk
- 1 tsp mustard
- Salt and black pepper
- 55g (2 oz) grated mature cheddar cheese
- 2 tbsp breadcrumbs
Wash the spinach. Melt the butter in a large saucepan and add salt and pepper. Tip in the spinach and cover with a lid. Place on the Simmering Plate for 5 minutes until just cooked, drain well. If the leaves are large then roughly chop. Place the cooked spinach in the bottom of a AGA cast iron chef’s dish and grate over a little nutmeg. Place the cooked pasta over the spinach then layer the chicken over the pasta.
Make a sauce by placing the butter, flour and milk in a pan then whisking continuously bring to the boil and simmer for 2 minutes. Remove from the heat and whisk in the mustard, seasoning to taste and half the grated cheese. Pour over the chicken. Mix together the remaining cheese and the breadcrumbs and sprinkle over the top.
2, 3 and 4 oven AGA: Place the dish on the oven grid shelf placed on the floor of the Roasting Oven and cook for about 30 minutes until golden and bubbling.
Serve with a salad.
Rayburn cooking: Bake on the fourth set of runners in the Main Oven set at 200°C, Gas Mark 6 for about 30 minutes until golden and bubbling.
Conventional cooking: Bake in the centre of the oven at 200°C (400°F), fan oven 180°C, Gas Mark 6 for about 30 minutes until golden and bubbling.
