Penne With Chicken And Spinach And Mushroom

• 350 g penne pasta
• 1 tablespoon oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 250 g skinless chicken breast fillet, sliced
• 1 1/2 cups sliced mushrooms
• 375 ml light & creamy evaporated milk
• 1 tablespoon cornflour
• 1 teaspoon French mustard
• 2 spring onions, finely chopped
• 3 cups baby spinach leaves
• 1/2 red capsicum, sliced finely
• 2 tablespoons grated parmesan cheese
• 2 tablespoons toasted pine nuts

1. Cook pasta according to directions on packet, drain, keep warm.
2. Heat oil in pan, add onion and garlic, cook 1 minute. Add the chicken and mushrooms, cook 2 minutes, or until cooked through. Add the capsicum tp pan.
3. Combine evaporated milk, cornflour, and mustard, and add to chicken mix bring pan to boil, then simmer 1 minute.Remove from heat and while still hot stir in the spinach leaves, and spring onions, stir so as spinach wilts through a little.
4. Serve over pasta, sprinkle with cheese, top with pinenuts.

penne pasta, oil, onion, garlic, chicken breast fillet, mushrooms, milk, cornflour, spring onions, baby spinach, red, parmesan cheese, nuts

Taken from www.food.com/recipe/penne-with-chicken-and-spinach-and-mushroom-421347 (may not work)