Creamy Chicken, Mushroom and Spinach Bake

Creamy chicken and mushroom pasta sounds great and can be on the supper table within 45 minutes.  If the kids turn their noses up at the thought of spinach try shredding it and naming it parsley.  It worked for a while with my kids. Leeks are a lovely alternative too.

Ingredients
375g fusilli pasta
60g butter
600g chicken breast fillets, skin removed and cut into 2 cm pieces
150g button mushrooms, quartered
2 tbsp plain flour
500ml of semi skimmed milk
40g parmesan
150g cheddar, grated
170g spinach or if using  them 2 leeks thinly sliced
2tbsp chopped chives or parsley.

Method
Preheat the oven to 200C.  Cook and drain the pasta according to the pack instructions, keeping it al dente. Whilst the pasta is cooking melt a third of the butter in a large frying pan over a medium heat and cook the chicken, in batches, until golden brown and cooked through.  Remove from the pan and set aside.  Next, heat the remaining butter in the pan, cook the mushrooms and leeks until tender.  Add the flour, cook, stirring all of the time for 1 minute.  Then gradually stir in the milk.  Keep stirring over a medium heat until the sauce boils and thickens.  Now return the chicken to the pan with half the parmesan and half the cheddar.  Taste and season.  Mix the chicken, sauce and pasta together in a 2.5 litre oven-proof dish and sprinkle over the remaining cheese.  Bake, uncovered, for 15 minutes or until the top is golden and bubbling.  Sprinkle with chives or parsley and serve with a green salad or sliced tomatoes.