CREAMY CHICKEN AND SUN-DRIED TOMATO PASTA

This recipe was really quick to make and was made even more cost effective by being able to freshly pick the shallots and spinach from my garden and by having most of the other ingredients already in my pantry. Another way this recipe is such a low cost meal is, by only needing a tiny 300g chicken but still providing a really filling meal that tasted absolutely divine....Pasta lovers everywhere....this is one dish you need to try!!

                                   
                                  CREAMY CHICKEN AND SUN-DRIED TOMATO PASTA




400g dried Fettuccine
2 teasp. Olive Oil
300g Chicken breast, thinly sliced
2 Shallots, thinly sliced
1/2 cup Semi-dried Tomatoes, chopped
1/4 cup pitted Black Olives
1 T Cornflour
375ml Evaporated Milk
50g Baby Spinach


1. Cook pasta in a large saucepan of boiling salted water, following packet
   directions until tender. Drain, return to pan.


2. Meanwhile, heat oil in a non-stick frypan over medium-high heat. Add chicken 
   and onion. Cook for 3-4 mins. or until chicken is golden and just cooked 
  through. Add tomatoes and olives. Toss to combine.


3. Place cornflour and 1 T cold water in a jug. Stir to form a smooth paste. 
   Gradually stir in milk until combined. Add mixture to frypan. Cook stirring for
   2 mins. or until sauce just comes to the boil and thickens. Season with salt
   and pepper.


4. Add chicken mixture and spinach to pasta. place over low heat. Cook, 
   stirring for 1-2 mins. or until spinach has wilted. Serve with bread.