Baked farfalle with chicken spinach and mushrooms
Total time1 h 15 min Preparation and possible waiting 35 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 35 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 15 min Preparation and possible waiting 35 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 35 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Pasta
Lunch
1 to 2 hours
Method
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Boil spinach in water for 4 minutes and squeeze dry. Reserve water for pasta.
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Dice chicken and sauté in 55 ml oil with pepper for 5 minutes until cooked. Remove.
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Soften trimmed chopped leeks in 30 ml oil for 5 minutes. Add sliced mushrooms and cook for 5 minutes. Stir in soy sauce.
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Melt butter, stir in flour for 2 minutes, gradually add milk and cook, whisking, for 12 minutes. Taste before adding salt.
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Cook farfalle as directed in reserved water and drain. Mix with chicken, vegetables, spinach and a third of the béchamel. Put in an oven dish and cover with remaining béchamel.
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Bake at 200°C for 5 minutes and grill for 2 minutes until hot and golden. Serve with parsley.
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