Creamy chicken and sundried tomato penne
250 g, penne
2 large, halved lengthways, thinly sliced
1 clove(s), crushed
Reduced-fat evaporated milk
185 ml, (1 x 185ml can)
Cooked skinless chicken breast
Semi dried tomatoes, not in oil
⅓ cup(s), (20g)
Baby spinach leaves
4 cup(s), (80g)
1 x 3 second spray(s)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add zucchini for the last minute of cooking. Drain. Return pasta and zucchini to pan.
- Meanwhile, lightly spray a small saucepan with oil and heat over medium heat. Cook garlic for 30 seconds or until fragrant. Add milk and bring to a gentle simmer. Combine cornflour with 1 tablespoon water in a small bowl. Add cornflour mixture to milk mixture. Stir until sauce has slightly thickened. Add chicken, tomato and spinach and cook until heated through and spinach has just wilted.
- Add chicken mixture to pasta mixture. Season with salt and freshly ground black pepper. Stir to combine. Serve.