Tuscan Chicken Penne

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Ingredients

• 250g chicken -diced
• 1tsp dried basil
• 1tsp dried oregano
• 1tsp dried chives
• 8g salt
• 1/4tsp pepper
• 40ml garlic infused olive oil
• 55g baby spinach
• 100g cherry tomato (or regular tomato)
• 600ml Lactose free milk
• 25g cornflour with 1/8 cup water (stir to form liquid)
• 20g parmesan cheese
• 200g GF penne pasta -raw weight

Directions

1. Cook pasta as per package instructions, but leave it more al dente than usual. Drain and leave to the side
2. In a pot heat garlic oil and cook chicken until browned
3. Add in tomato, spinach, herbs and spices and sautee until the tomatoes and spinach begin the wilt/soften
4. Add in the milk and bring to a boil then add in the cornflour mixture and turn down to simmer. The sauce should be nice and thick
5. Next add in the parmesan cheese and allow sauce the cool slightly before adding in the cooked pasta as the residual heat will overcook the pasta (GF pasta is delicate and can overcook quickly)