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Creamy chicken and sun-dried tomato pasta
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Whip up a flavorful chicken pasta using pantry staples and added flair!
Ingredients:
  • 400g fettuccine
  • 300g chicken breast fillet, thinly sliced
  • 2 green onions, thinly sliced
  • 125.00 ml semi-dried tomatoes, chopped
  • 62.50 ml pitted black olives
  • 10.00 gm cornflour
  • 375ml can CARNATION Light & Creamy Evaporated Milk
  • 50g baby spinach
  • Crusty bread, to serve
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until al dente. Drain and return to the pan.
  • Heat oil in a non-stick frying pan over medium-high heat. Sear chicken and onion until golden and cooked through, about 3 to 4 minutes. Stir in tomatoes and olives and combine well.
  • In a jug, combine cornflour and 1 tablespoon of cold water to form a smooth paste. Gradually mix in milk until well combined. Pour the mixture into a frying pan and cook, stirring, for 2 minutes until the sauce thickens and comes to a gentle boil. Season with salt and pepper to taste.
  • Combine the seasoned chicken and fresh spinach with the cooked pasta over low heat. Stir and cook for 1 to 2 minutes until the spinach wilts. Serve with a side of bread.

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