Penne With Chicken and Spinach and Mushroom

A creamy pasta, made with a light evaporated milk. Of course I think you could add or remove any vegetable you like to this.

• Ready In: 25 mins
• Serves: 4

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.