Pasta Bake

1. Boil 1 packet of pasta (any shape you like) according to the package directions.
2. Drain, rinse under cool water, and set aside.
3. Boil 1 packet of chicken breasts in water with salt, 3 cloves, and 1 tsp chicken spice until tender.
4. Shred the chicken once it’s cool enough to handle.
5. In a small pot, cook 1 bunch spinach leaves with about 1 tsp salt just until they soften.
6. Drain really well, press out that extra water so your bake doesn’t get soggy.
7. In a large pan, melt 25 g butter and toss in 2 chopped onions, 2 tsp garlic, and 2 tsp thyme.
8. Let it cook for about 10 minutes.
9. Stir the shredded chicken and drained spinach into your onion mix.
10. Season with salt and pepper. Taste!

White sauce:

1. In a saucepan, melt 25 g butter over medium heat.
2. Stir in 1 tbsp flour and cook for about 1–2 minutes to remove the floury taste.
3. Take it off the heat and slowly whisk in 1 litre of milk until smooth.
4. Return to the heat and keep stirring until it thickens (about 8–10 minutes).
5. Season with salt and pepper.

Bake

1. Preheat your oven to 180°C (350°F).
2. Grease a baking dish and pour a bit of the white sauce on the bottom.
3. Add a layer of pasta, then your chicken-spinach mixture, then more white sauce.
4. Finish with a generous sprinkle of shredded cheese.
5. Pop it into the oven for 30 minutes, or until bubbly and golden on top.
6. Let it cool slightly before digging in