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Ingredients

250g penne rigate
1 tablespoon olive oil
1 brown onion, chopped
500g chicken mince
300g butternut pumpkin, peeled, grated
1 tablespoon chopped fresh sage
1/2 cup Massel chicken style liquid stock
2 cups creamy original soy milk (we used Vitasoy brand)
1 1/2 tablespoons cornflour
150g baby spinach
50g potato chips, roughly crushed

Method

Step 1 Preheat oven to 200°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
Step 2 Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned. Add pumpkin, sage, stock and soy milk. Simmer, uncovered, for 5 minutes or until pumpkin is just tender.
Step 3 Combine cornflour and 2 tablespoons of warm water. Stir into sauce. Cook, stirring, for 2 minutes or until sauce boils and thickens. Add spinach and pasta. Season with salt and pepper. Stir to combine.
Step 4 Spoon mixture into a 12-cup capacity ovenproof dish. Sprinkle with chips. Bake for 15 minutes or until chips are golden.

Creamy chicken and spinach bake

How to make Creamy chicken and spinach bake

Ingredients

Method