Here is a great little pasta salad, delicious and nutritious and a good choice even for those who are weight conscious.
Ingredients:
- 300g thinly sliced Chicken breast fillet
- 400g dried fettucine pasta
- 2 teaspoons olive oil
- 1/2 cup semi-dried tomatoes
- 2 green onions
- 1 tablespoon cornflour
- 1/4 cup black olives
- 375ml can light and creamy evaporated milk
- 50g baby spinach
- Crusty bread, to serve
Method:
1. Boil a large saucepan of water. Add a little salt and your pasta, then cook until tender. Drain and return to pan.
2. Meanwhile, heat a non-stick frying pan and some oil over medium-high heat. Add chicken and onion. Cook for 3.5 – 4 minutes or until chicken is cooked through. Add olives and tomatoes. Stir.
3. Place 1 tablespoon cold water and your cornflour in a jug. Stir until it forms a smooth paste. Stir some milk in gradually until combined. Add the lot to your frying pan. Cook while stirring for 2 minutes or until sauce comes to the boil and thickens. Add salt and pepper.
4. Add your chicken and some spinach to the pasta. Place over heat set to low and cook while stirring for a couple of minutes. Serve with your crusty bread