Lunch
Ingredients
| Ingredient | 5 serves |
|---|---|
| Fettuccini | 250g |
| Vegetable oil | 2 tsp |
| Chicken breast, diced | 300g |
| Onions, finely diced | 1/2 |
| Mushrooms, sliced | 125g |
| Evaporated milk | 375mL |
| Baby spinach | 60g |
| Corn kernels | 100g |
| Parmesan cheese, grated | 1/4 cup |
Method
|
1
Cook fettuccini according to packet instructions. Drain and keep warm. |
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|
2
Heat vegetable oil in a large frying pan over a medium heat. Cook chicken breast until browned and cooked through (~5 minutes). Remove from pan. |
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3
Add onion and mushrooms to the pan and cook on medium heat for 5-10 minutes until softened. |
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4
Add evaporated milk and bring to a simmer, stirring until sauce thickens. |
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5
Add cooked chicken, pasta, corn and baby spinach to the pan. Stir for a few minutes until heated through and the baby spinach is wilted. |
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6
Sprinkle with parmesan cheese and serve. |