Chicken and Mushroom Spaghetti

Chicken and Mushroom Spaghetti

Cooking time: 15 minutes, serves 4

  • 400g Vetta Spaghetti #1
  • 2 tablespoons olive oil
  • 1 chicken breast, finely sliced
  • 3 spring onions, finely sliced
  • 1 tablespoon cornflour
  • 1 cup Carnation Light and Creamy Evaporated Milk
  • ½ cup low salt chicken stock
  • 2 garlic cloves, crushed
  • 200g button mushrooms, sliced
  • 2 cups spinach leaves
  • ¼ cup continental parsley
  • Shaved parmesan to garnish
  1. Cook pasta according to packet directions in a large pan of salted, boiling water.
  2. Heat oil in a large pan, sauté chicken until nearly cooked (5 minutes). Add garlic, spring onion and mushrooms and cook for a further 2 minutes.
  3. Remove from heat and add stock, cornflour and evaporated milk. Stir well to combine. Return to heat and gently cook for about 2 minutes until thickened.
  4. Add spinach, parsley and drained cooked pasta. Serve garnished with parmesan.