Ingredients

• 500 g spiral pasta
• spray of canola or olive oil
• 500 g or two skinless chicken breast fillets, chopped
• 200 g button mushrooms, quartered
• 5 spring onions, sliced
• 1½ tablespoons cornflour
• 375 ml can CARNATION Light and Creamy Evaporated Milk
• 125 ml (½ cup) MAGGI Chicken Stock
• freshly ground black pepper, to taste

Method

1. Start cooking the pasta in a large saucepan of boiling water.
2. Spray a nonstick frying pan or wok with oil and heat.
3. Cook the chicken over high heat for about 5 minutes or until browned.
4. Remove form the pan and set aside.
5. Reduce the heat to medium, add the mushrooms and spring onions to the pan and cook, stirring frequently, for 3 minutes or until soft.
6. Put cornflour into a small bowl and gradually add 1/3 cup (80ml) milk stirring until smooth.
7. Pour the remaining milk and chicken stock into the pan, then gradually add the cornflour mixture, stirring constantly.
8. Keep stirring until the sauce boils and thickens.
9. Season to taste.
10. Stir the chicken mixture into the sauce and gently heat through.
11. When the pasta is al dente, drain and serve topped with the sauce.