Chicken Penne with Mushroom and Spinach

  • cooking time
    12 m
  • calories per serve
    593 cal
  • serves
    4
400 g
penne pasta
1 tbsp
oil
1 medium
onion chopped (150g)
1 clove
garlic crushed
250 g
chicken breast fillet sliced
1 1/2 cups
sliced mushrooms (110g)
375 ml
can NESTLÉ CARNATION light & creamy coconut flavoured evaporated milk
1 tbsp
cornflour
1 tsp
french mustard
3 cups
baby spinach leaves (60g)
2 tbsp
grated parmesan cheese
2 tbsp
toasted pine nuts

Method

  1. Cook pasta according to directions on packet, drain, keep warm.

  2. Heat oil in a frying pan over medium heat; add onion and garlic, cook 2 minutes. add chicken and mushrooms, cook 3 minutes or until cooked through.

  3. Blend 2 tablespoons of NESTLÉ CARNATION light and creamy evaporated milk and cornflour; add to the frying pan with remaining milk and mustard, bring to boil, simmer 1 minute or until thickened.

  4. Stir in spinach leaves and pasta; cook just until heated through; serve with cheese and pine nuts.

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