Fettucine Boscaiola

• 14 oz fettuccine
• 1 tbsp cornstarch
• 1 (14 oz) can light evaporated milk
• 1 None chicken boullion cube, crumbled
• 2 tsp reduced-fat olive oil spread
• 4 slices bacon, cut into thin strips
• 2 cloves garlic, peeled and crushed
• 1 None onion, peeled, halved, thinly sliced
• 7 oz button mushrooms, thickly sliced
• 2 tbsp chopped fresh chives

1. Cook pasta in a large pot of boiling salted water for 8 mins, or until tender. Drain and return to pot.
2. Meanwhile, whisk cornstarch with 2 tbsp of the evaporated milk in a bowl until a smooth paste forms. Whisk in remaining evaporated milk, bouillon cube and 1/3 cup water. Season with salt and black pepper.
3. Melt spread in a frying pan over high heat. Add bacon, garlic and onion and cook, stirring, for 3 mins, or until golden and soft. Add mushrooms and cook, stirring, for 2 mins, or until mushrooms are tender. Add milk mixture and cook, stirring, until mixture boils and thickens. Add sauce and 2 tbsp chives to pasta in the pot and toss to combine. Season. Serve pasta topped with remaining chives.

fettuccine, cornstarch, milk, chicken boullion, olive oil, bacon, garlic, onion, button mushrooms, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/23842 (may not work)