400g dried linguine pasta
3 chicken breast fillets, cut into strips
1 onion, diced
2 tbsp. olive oil
1-2 tbsp. corn flour
500g mushrooms, halved
2 cups milk powder mix (2/3 cup (70g) Maxigenes Skim Instant Milk Powder to 500ml water)
2 tbsp. parmesan cheese, grated
200g cherry tomatoes, halved
2 cloves garlic, crushed
Shaved parmesan and basil leaves, for garnish
Cook pasta in a saucepan of boiling water to the packet instructions, drain and set aside.
Heat oil in a frying pan and add the chicken. Saut for 5 minutes until cooked. Add the vegetables and once cooked remove from the pan.
Pour oil into the pan over medium heat and add flour, stirring for 20 seconds. Remove from the heat and gradually add the milk, whisking until combined.
Return to the heat and cook for 4 minutes or until the mixture boils and thickens. Gradually stir in the cheese.
Return the pasta and chicken mixture to the pan and cook for 5 minutes.
To serve, garnish with shaved parmesan and basil.