Ingredients
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400g fettuccine
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2 teaspoons olive oil
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300g chicken breast fillet, thinly sliced
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2 green onions, thinly sliced
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1/2 cup semi-dried tomatoes, chopped
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1/4 cup pitted black olives
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1 tablespoon cornflour
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375ml can light and creamy evaporated milk
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50g baby spinach
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Crusty bread, to serve
Method
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1Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
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2Meanwhile, heat oil a non-stick frying pan over medium-high heat. Add chicken and onion. Cook for 3 to 4 minutes or until chicken is golden and just cooked through. Add tomatoes and olives. Toss to combine.
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3Place cornflour and 1 tablespoon cold water in a jug. Stir to form a smooth paste. Gradually stir in milk until combined. Add mixture to frying pan. Cook, stirring, for 2 minutes or until sauce just comes to the boil and thickens. Season with salt and pepper.
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4Add chicken mixture and spinach to pasta. Place over low heat. Cook, stirring, for 1 to 2 minutes or until spinach has wilted. Serve with bread.
Source: taste.com.au
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