PENNE WITH CHICKEN, SPINACH & MUSHROOM

350g penne pasta

1 tbsp oil

1 onion, chopped

1 clove garlic, crushed

250g skinless chicken fillet, sliced

1½ cups sliced mushrooms

375mL CARNATION Light & Creamy Evaporated Milk

1 tbsp cornflour

1 tsp French mustard

3 cups baby English spinach leaves

2 tbsp grated parmesan cheese

2 tbsp toasted pinenuts

1. Cook pasta according to directions on packet, drain, keep warm.

2. Heat oil in pan, add onion and garlic, cook 1 minute. Add chicken and mushrooms, cook 2 minutes, or until cooked through.

3. Add combined CARNATION Light & Creamy Evaporated Milk, cornflour, and mustard, bring to boil, simmer 1 minute.

4. Stir in spinach leaves, serve over pasta, sprinkle with cheese, top with pinenuts.