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Creamy chicken and sun-dried tomato pasta

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 400g fettuccine
  • 2 teaspoons olive oil
  • 300g chicken breast fillet, thinly sliced
  • 2 green onions, thinly sliced
  • 1/2 cup semi-dried tomatoes, chopped
  • 1/4 cup pitted black olives
  • 1 tablespoon cornflour
  • 375ml can light and creamy evaporated milk
  • 50g baby spinach
  • Crusty bread, to serve

Method

  • 1
    Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
  • 2
    Meanwhile, 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.
  • 3
    Place 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.
  • 4
    Add 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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