240gm pasta twirls
450gm skinless chicken breast fillets, cut to bite size
1 onion, sliced
200gm broccoli florets
250gm mushrooms, sliced
500ml chicken stock
250ml fat free milk
2 Tblsp corn flour
4 Tblsp grated parmesan
Method
Cook the pasta in lightly salted boiling water.
Drain when al dente, and keep warm.
Spray a large saucepan with non-stick cooking spray.
Dry fry the onion until it starts to soften.
Add the chicken pieces and stir fry until sealed.
Pour in the stock.
Cover and simmer for 10 minutes.
Now add the mushrooms and broccoli.
Simmer for a further 5 minutes.
Mix the corn flour to a paste with the milk.
Add to the pan and allow the sauce to thicken.
Tip the cooked pasta in with the chicken and stir gently to combine.
Allow to reheat through thoroughly.
Serve topped with grated parmesan.
