Ingredients
- Coles Italian Chicken Casserole Recipe Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 500g chicken breast, diced
- 3 rashers bacon, trimmed & sliced
- 8 button mushrooms, sliced
- 375ml can evaporated milk (use light if preferred)
- Handful of pine nuts (omit if nut allergy present)
- Handful of baby spinach
- 375g packet dried fettuccine
- Grated parmesan cheese, to serve
Method
Heat olive oil in large heavy base frying pan and fry onions and garlic over a medium heat until soft. Add diced chicken breast, cook until starting to brown then add mushrooms and bacon stirring until everything is golden brown.
Add Italian Chicken Casserole Recipe Base and stir well. Reduce heat to low then bring salted water to boil in large saucepan for the pasta.
Add 375ml of evaporated milk to pan, stir thoroughly and allow to gently simmer.
Once pasta is ready, add handful of pine nuts and baby spinach to sauce and stir to gently wilt spinach. Drain pasta and add sauce to pot, combining pasta with sauce. Serve with parmesan.
Serving Suggestions
Delicious with some chilli flakes for an extra zing or substitute chicken breast for green prawns on a special occasion! The sauce is delicious to mop up with garlic bread too with no need to feel guilty, as there is no cream :)
Handy Tips
You can add whatever vegies you have in the fridge to this versatile dish, eggplant/capsicum/zucchini etc just dice and add at the same time as the mushrooms!
Sundried tomatoes may add a delicious zing if you feel adventurous.
Mum’s Comments
A creamy low fat dish that makes you feel like you have just ordered in from the local Italian restaurant whilst being quick and easy to make. This dish provides the family with a range of vitamins and minerals and is a winner for entertaining when teamed with some crusty garlic bread and a rocket, Parmesan and balsamic salad!
The family loved it, Daddy added chilli flakes and the kids loved the creaminess whilst the green bits didn’t even get a mention!