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Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 400g dried fettuccine pasta

  3. 2 teaspoons olive oil

  4. 300g chicken breast fillet, thinly sliced

  5. 2 green onions, thinly sliced

  6. 1/2 cup semi-dried tomatoes, chopped

  7. 1/4 cup pitted black olives

  8. 1 tablespoon cornflour

  9. 375ml can light and creamy evaporated milk

  10. 50g baby spinach

  11. Crusty bread, to serve

Instructions Jump to Ingredients ↑

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

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

  3. Place cornflour and 1 tablespoon cold water in a jug. Stir to form a smooth paste. Gradually stir in milk until combined. Add mixture to frying pan. Cook, stirring, for 2 minutes 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 to 2 minutes or until spinach has wilted. Serve with bread.

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