Creamy Chicken Pappardelle

Method

1. 1Heat a large pot of water for your pasta.
2. 2In a large non- stick fry pan or wok heat oil on med/high and cook the onion for 10 minutes, stirring. Do not burn.
3. 3Now add the bacon and cook a further 5 mins until bacon starts to colour.
4. 4Add the chopped chicken and stir fry for 5 mins or until chicken is ¾ cooked.
5. 5Crush your garlic and add, stirring for 30 seconds.
6. 6Now add the evaporated milk, stirring, turn heat down low and simmer for 20 mins, season with salt and pepper.
7. 7Meanwhile this is simmering cook your pasta as per instructions.
8. 8Once your pasta is cooked, add to mixture and incorporate.
9. 9Add your cornflour mixture, this will thicken the sauce.
10. 10Add the spring onions and serve immediately with parmesan cheese.