Diabetes-friendly Penne Boscaiola
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 375 dry penne pasta (dried wholemeal)
- cooking spray (olive oil specified)
- 125 g ham (leg 97% fat-free shaved)
- 4 green onions (thinly sliced)
- 400 g button mushrooms (thinly sliced)
- 3 garlic cloves (minced)
- 1/4 cup dry wine
- 1/2 cup light cream (for cooking)
- 185 ml evaporated milk (light creamy)
- 1/2 cup chicken stock (salt reduced)
- 1 tablespoon cornflour
- 1/2 cup parsley (flat-leaf leaves chopped)
Recipe
- 1 cook pasta in a large saucepan of boiling, salted water following packet directions, until tender and then drain.
- 2 meanwhile, spray a large, deep non-stick frying-pan with oil and place over a medium-high heat and add the ham and cook stirring occasionally for 2 minutes or until golden and then add onion, mushroom and garlic and cook, stirring for 3 to 4 minutes or until mushrooms have softened.
- 3 add wine and cook for 2 minutes or until wine has reduced by half and then add cream, milk and chicken stock and bring to the boil.
- 4 reduce heat to medium and simmer for 2 to 3 minutes or until sauce has slightly reduced.
- 5 place cornflour and 3 teaspoons cold water in a bowl and stir until smooth and then add cornflour mix to cream mix and cook, stirring, for 3 to 5 minutes or until thickened.
- 6 season with salt and pepper and add pasta and parsley, toss to combine and then serve.
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