Penne with chicken and spinach and mushroom
- 350g penne pasta
- 1 tbsp oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 250g skinless chicken fillet, sliced
- 1½ cups sliced mushrooms
- 375mL CARNATION Light and Creamy Evaporated Milk
- 1 tbsp cornflour
- 1 tsp French mustard
- 3 cups baby spinach leaves
- 2 tbsp grated parmesan cheese
- 2 tbsp toasted pinenuts
CARNATION Light and Creamy Evaporated Milk contains 95% less fat than cream, allowing you to rekindle your love for creamy food.
Method
Cook pasta according to directions on packet, drain, keep warm.
Heat oil in pan, add onion and garlic, cook 1 minute. Add chicken and mushrooms, cook 2 minutes, or until cooked through.
Add combined CARNATION Light and Creamy Evaporated Milk, cornflour, and mustard, bring to boil, simmer 1 minute.
Stir in spinach leaves, serve over pasta, sprinkle with cheese, top with pinenuts.
Serves 4
Preparation time: 10 minutes
Cooking time: 12 minutes
