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1
Cook pasta in a pan of boiling, salted water until al dente, and drain.
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2
Mix the mustards and cream in a small bowl until they are well-combined.
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3
Thaw and drain spinach, squeeze out moisture and chop coarsely.
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4
Saute the onion and garlic in butter over a medium heat until it has just softened but not browned; add chicken; cook, stirring occasionally for about 5 minutes or until it has changed colour and is clearly cooked through.
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5
Add the mustards and cream mixture and increase the heat so that the mixture just comes to the boil; reduce the heat slightly and stir in the cheese and spinach, mixing until everything is well-combined.
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6
Season with salt and freshly ground black pepper, to taste.
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7
Stir in the pasta, and make sure that everything is well-combined.
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8
Spoon the mixture into a large ovenproof - and if you are planning to freeze the dish also freezer-proof - 10-cup capacity dish.
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9
Arrange garlic bread slices over the top and cook uncovered in a moderately hot oven (190u00b0C) for about 30 minutes, or until the bread is golden brown.
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10
Stand for 5 minutes and serve.
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11
TO FREEZE: Make the recipe to the end of step 8; cool for 15 minutes; cover tightly with plastic wrap; label and date; freeze for up to 2 months.
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12
TO SERVE: Thaw pasta in its dish in the refrigerator; remove plastic wrap; cover tightly with foil; place on an oven tray; cook in a hot oven (200u00b0C) for about 11/2 hours, or until hot; remove foil; arrange garlic bread slices over the top of the pasta and cook uncovered for a further 15 minutes or until the bread is golden brown; stand for 5 minutes and serve.
