Creamy chicken and sundried tomato penne
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Creamy pasta can be made and on the table in half an hour. Tender chicken and chewy sundried tomatoes are the perfect pair for this cream sauce.
Ingredients
Dry pasta
250 g, penne
Zucchini
2 large, halved lengthways, thinly sliced
Garlic
1 clove(s), crushed
Reduced-fat evaporated milk
185 ml, (1 x 185ml can)
Cornflour
2 tsp
Cooked skinless chicken breast
240 g
Semi dried tomatoes, not in oil
⅓ cup(s), (20g)
Baby spinach
4 cup(s), (80g)
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Add chicken mixture to pasta mixture. Season with salt and freshly ground black pepper. Stir to combine. Serve.
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