equipment

  • 1 pan

Ingredients

  • 400g pens
  • 1 teaspoon of olive 'olive
  • 1 teaspoon of butter
  • 30 g pine nuts
  • 1 thread chicken breast sliced ​​
  • 2 teaspoons cornmeal
  • 1 bunch cut asparagus
  • 6 dried tomatoes slices
  • 410 g light evaporated milk
  • 2 tablespoons basil pesto
  • 1/2 cup spinach
  • 1/4 cup * grated Parmesan cheese to serve

Method

  • STEP 1 Cook pasta according to package directions in salted boiling water.
  • STEP 2 While the pasta is cooking, heat the olive oil and butter in a pan, then toast the pine nuts until golden brown. Remove and set aside.
  • STEP 3 Add the chicken to the pan and stir until golden brown and cooked through. Add corn flour and mix with chicken, cook for a minute or so.
  • Step 4 Add the asparagus and sun-dried tomatoes and stir.
  • STEP 5 Add evaporated milk and pesto, and season to taste. Bring to a boil and allow to simmer gently until thickened.
  • STEP 6 Add a handful of leaves of spinach and pine nuts, and toss to combine through and spinach wilt.
  • STEP 7 Add the cooked pasta and toss with the sauce until well combined.
  • STEP 8 Serve with a good amount of grated Parmesan cheese.

Notes

You could leave out the pine nuts to make it low-fat. It would also work well with other kinds of pasta.