• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 200g pasta
  • 1 tbsp extra virgin olive oil
  • 150g chicken breast meat, thinly sliced
  • 1/4cup sundried tomatoes, chopped
  • 3 pitted black olives, chopped
  • 185ml evaporated milk
  • 2 white button mushrooms, thinly sliced
  • 3/4tbsp cornflour, combined into a paste with 1 tbsp water
  • Salt and pepper to taste


  1. Cook pasta in a pot of boiling salted water according to packet instructions until al dente. Drain and leave aside.
  2. Heat olive oil in a non-stick saucepan and stir-fry chicken until cooked through. Add black olives and sundried tomatoes.
  3. Gradually pour in milk and stir to mix. Cook for 1-2 minutes. Add mushrooms and mix in cornflour paste. Adjust with salt and pepper to taste.
  4. Stir in cooked pasta to mix. Dish out and serve at once.

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