Create a simply delicious chicken pasta with a some well-chosen staples from the pantry and a few extras!
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
- Step 1Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
- Step 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.
- Step 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.
- Step 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.
- Low sodium
Nutrition
2814 kj
Energy
16g
Fat Total
7g
Saturated Fat
7g
Fibre
38g
Protein
68mg
Cholesterol
232.98mg
Sodium
17g
Carbs (sugar)
90g
Carbs (total)
All nutrition values are per serve
- Author: Donna Boyle
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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