Low-Fat Pasta Boscaiola

• 400 g fettuccine pasta
• 3 teaspoons cornflour
• 250 ml low-fat evaporated milk
• 125 ml low sodium chicken broth
• 125 g shortcut bacon, lean, chopped
• 2 garlic cloves, crushed
• 1 brown onion, finely chopped
• olive oil flavored cooking spray
• 150 g button mushrooms, sliced
• 1/4 cup flat leaf parsley, chopped
• salt and pepper, to taste
• parmesan cheese, to serve

1. Cook pasta in a large saucepan as per packet directions until just tender.
2. Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
3. Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden.
4. Add garlic to pan and cook another minute.
5. Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
6. Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil.
7. Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese.

pasta, cornflour, milk, chicken broth, bacon, garlic, brown onion, olive oil, button mushrooms, flat leaf parsley, salt, parmesan cheese

Taken from www.food.com/recipe/low-fat-pasta-boscaiola-229960 (may not work)