Creamy chicken and sun-dried tomato pasta
400g dried fettuccine pasta
2 teaspoons olive oil
300g chicken breast fillet, thinly sliced
2 green onions, thinly sliced
1/2 cup semi-dried tomatoes, chopped
1/4 cup pitted black olives
1 tablespoon cornflour
375ml can light and creamy evaporated milk
50g baby spinach
Crusty bread, to serve
Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
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.
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.
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.