Step 1

Bring plenty of salted water (7g salt to 1 l of water) to the boil.

Step 2

In a large fry pan, gently cook garlic and mushrooms in a little oil for five minutes.

Step 3

Add the chicken, then spinach, and season to taste. Remove from the heat and keep to one side.

Step 4

Drop the penne in to the water and drain the pasta 3 minutes before the cooking time stated on the pack.

Step 5

Combine cooked pasta with Barilla Cheese and Tomato Pasta Bake sauce, chicken, spinach and mushrooms.

Step 6

Place in a large ovenproof dish, sprinkle with Parmigiano Reggiano cheese and bake in a pre-heated oven at 180 C for 15 - 20 minutes

Step 7

Serve immediately.