500g boneless, skinless chicken thighs, cut into 2cm cubes
1T olive oil
2 garlic cloves, minced
1 small onion, diced
3c frozen mixed vegetables
1 ½T plain flour
300g dried pasta
2 ½c milk
2c chicken stock
2c baby spinach
80g finely grated parmesan cheese
Salt and pepper to taste
Heat the oil in a deep frying pan over a medium-high heat.
Add the garlic and onion and cook for 1 minute.
Season the chicken with salt and pepper then add to the frying pan for 2 minutes, or until the outside of the meat is no longer pink.
Add the frozen vegetables and flour and mix together.
Add the pasta, milk and stock then milk well.
Bring to a simmer then reduce the heat until bubbling gently. Stir occasionally until the pasta is almost completely cooked.
Remove from the heat then add the parmesan, spinach and some salt and pepper to taste then combine.
Can be served with extra parmesan and chopped parsley.