Penne With Chicken And Spinach And Mushroom - cooking recipe

Ingredients

350 g penne pasta
1 tablespoon oil
1 onion, chopped
1 garlic clove, crushed
250 g skinless chicken breast fillet, sliced
1 1/2 cups sliced mushrooms
375 ml light & creamy evaporated milk
1 tablespoon cornflour
1 teaspoon French mustard
2 spring onions, finely chopped
3 cups baby spinach leaves
1/2 red capsicum, sliced finely
2 tablespoons grated parmesan cheese
2 tablespoons toasted pine nuts

Preparation

Cook pasta according to directions on packet, drain, keep warm.
Heat oil in pan, add onion and garlic, cook 1 minute. Add the chicken and mushrooms, cook 2 minutes, or until cooked through. Add the capsicum tp pan.
Combine evaporated milk, cornflour, and mustard, and add to chicken mix bring pan to boil, then simmer 1 minute.Remove from heat and while still hot stir in the spinach leaves, and spring onions, stir so as spinach wilts through a little.
Serve over pasta, sprinkle with cheese, top with pinenuts.