1. Cook pasta in a pan of boiling salted water until tender. Drain.
2. Thaw and drain spinach, squeeze out moisture. Chop coarsely.
3. Cook onion in butter in a large frying pan until soft. Add chicken. Cook, stirring occasionally, for about 5 minutes, or until changed in colour. Add mustards and cream. Bring to boil. Stir in cheese and spinach. Cook, stirring, until hot. Season. Stir in pasta.
4. Spoon pasta mixture into a large ovenproof, freezerproof dish (10-cup capacity).
5. Arrange garlic bread slices over top. Cook uncovered in a moderately hot oven (190C) for about 30 minutes, or until bread is golden brown. Stand for 5 minutes before serving.
6. Serve pasta with vegetables.

To freeze: Make recipe to end of step 4. Cool for 15 minutes. Cover tightly with plastic wrap. Label and date. Freeze for up to 2 months.

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 (200C) for about 1½ hours, or until hot. Remove foil. Arrange garlic bread over top. Cook uncovered for a further 15 minutes, or until bread is golden brown. Stand for 5 minutes before serving.