Diabetes-Friendly Penne Boscaiola

• 375 dry penne pasta (dried wholemeal)
• cooking spray (olive oil specified)
• 125 g ham (leg 97% fat-free shaved)
• 4 green onions (thinly sliced)
• 400 g button mushrooms (thinly sliced)
• 3 garlic cloves (minced)
• 1/4 cup dry white wine
• 1/2 cup light cream (for cooking)
• 185 ml evaporated milk (light creamy)
• 1/2 cup chicken stock (salt reduced)
• 1 tablespoon cornflour
• 1/2 cup parsley (flat-leaf leaves chopped)

1. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender and then drain.
2. Meanwhile, spray a large, deep non-stick frying-pan with oil and place over a medium-high heat and add the ham and cook stirring occasionally for 2 minutes or until golden and then add onion, mushroom and garlic and cook, stirring for 3 to 4 minutes or until mushrooms have softened.
3. Add wine and cook for 2 minutes or until wine has reduced by half and then add cream, milk and chicken stock and bring to the boil.
4. Reduce heat to medium and simmer for 2 to 3 minutes or until sauce has slightly reduced.
5. Place cornflour and 3 teaspoons cold water in a bowl and stir until smooth and then add cornflour mix to cream mix and cook, stirring, for 3 to 5 minutes or until thickened.
6. Season with salt and pepper and add pasta and parsley, toss to combine and then serve.

penne pasta, cooking spray, ham, green onions, button mushrooms, garlic, white wine, light cream, milk, chicken, cornflour, parsley

Taken from www.food.com/recipe/diabetes-friendly-penne-boscaiola-455501 (may not work)