Ingredients

• 6 tablespoons margarine
• 1 brown onion, finely diced
• 2 cloves garlic, finely diced
• 2-3 cups mushrooms, sliced
• 1 red capsicum, diced
• 1 green capsicum. diced
• 1/2 cup plain flour
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• 750mL light evaporated milk
• 3 cups reduced salt chicken stock
• 1/2 cup light cream cheese
• 1kg skinless chicken breast
• 500g pasta e.g. bows or spirals

Method

Sauce and pasta

1. Melt margarine in a large pot
2. Add onion, garlic, mushrooms and capsicum; cook for 5 minutes
3. Blend in flour, pepper and paprika; continue stirring; cook for 1 minute
4. Gradually add milk and chicken stock, stirring constantly
5. Cook for 8 minutes, stirring frequently
6. Add cream cheese, cook for 2 minutes, stirring frequently
7. Cook pasta in a large pot of boiling water until tender; drain well
8. For chicken
   – Place 2-3 litres of water in a saucepan, bring to the boil. Add chicken; return to the boil
   – Reduce heat to low. Simmer, covered, for 15 minutes
   – Remove from heat; stand chicken in liquid for 5 minutes; remove from liquid and dice
9. Combine sauce, pasta and chicken; gently stir.

Nutrition information panel