Creamy Chicken Pasta

Ingredients:

500 grams chicken strips

1 red capsicum

3 cloves garlic, chopped

5 spring onions, chopped

good handful button mushrooms, chopped

vegetables of choice (I use fresh tomato & broccoli)

375 grams pasta (spaghetti, penne or pasta crests like mine)

1 tin low fat evaporated milk

1 tablespoon cornflour

1 chicken stock cube, crumbled

1 tablespoon olive oil

Method:

1. Heat the olive oil in a wok or frypan then add your spring onions and garlic, saute for around 3 minutes then add the chicken. Stir fry until golden brown.

2. While the chicken cooks, boil the water for your pasta. Cook the pasta for the specified time (plan it so your pasta finishes cooking at the same time your ready to mix it in with the creamy chicken sauce).

3. Once the chicken is golden, start to add the rest of your vegetables, stir fry till they are cooked.

4. Mix the cornflour with some of the evaporated milk, pour the remainder of the milk into the wok along with the cornflour mixture and stock cube. Stir for around 2 - 3 minutes while the mixture thickens.

5. Drain your pasta and toss it into the wok. Coat the pasta with the creamy chicken mixture and serve.

Note: This dish is very low in calorie and fat content. By omitting the chicken, this makes a great vegetarian meal.

 

 

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