Creamy Chicken and Spinach Pasta

This pasta is packed with nutrients: potassium from the spinach and calcium from the evaporated milk, which has 80 per cent more calcium than regular milk. Serve with a crisp green salad.

Ingredients
1 tsp vegetable oil
12 oz boneless skinless chicken breasts cubed
1 onion , chopped
2 cloves of garlic, minced
2 1/2 tsp pepper
2 tbsp all-purpose flour
1 385 ml can evaporated fat-free milk
5 cups whole wheat penne, (12 oz/375 g)
1/2 bag fresh spinach, trimmed (10oz/284 g)
3/4 cup diced sweet red peppers
1/3 cup shredded fresh basil
3 tbsp lemon juice
2 green onions, chopped

PreparationIn large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl.

Drain off any fat from pan. Add onion, garlic and pepper; fry over medium heat until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Return chicken and any accumulated juices to pan. Add evaporated milk; cook, stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes.

Meanwhile, in pot of boiling salted water, cook penne until tender but firm, about 12minutes. Add spinach; drain and return to pot. Add chicken mixture, red pepper, basil, lemon juice and green onions; toss to combine.