Penne With Chicken and Spinach and Mushroom |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A creamy pasta, made with a light evaporated milk. Of course I think you could add or remove any vegetable you like to this. Ingredients:
350 g penne pasta |
1 tablespoon oil |
1 onion, chopped |
1 garlic clove, crushed |
250 g skinless chicken breast fillet, sliced |
1 1/2 cups sliced mushrooms |
375 ml light & creamy evaporated milk |
1 tablespoon cornflour |
1 teaspoon french mustard |
2 spring onions, finely chopped |
3 cups baby spinach leaves |
1/2 red capsicum, sliced finely |
2 tablespoons grated parmesan cheese |
2 tablespoons toasted pine nuts |
Directions:
1. Cook pasta according to directions on packet, drain, keep warm.
2. Heat oil in pan, add onion and garlic, cook 1 minute. Add the chicken and mushrooms, cook 2 minutes, or until cooked through. Add the capsicum tp pan.
3. Combine evaporated milk, cornflour, and mustard, and add to chicken mix bring pan to boil, then simmer 1 minute.Remove from heat and while still hot stir in the spinach leaves, and spring onions, stir so as spinach wilts through a little.
4. Serve over pasta, sprinkle with cheese, top with pinenuts.
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