Chicken and Mushroom Vetta Spaghetti

Cooking time: 15 minutes, serves 4

Cook pasta according to packet directions in a large pan of salted, boiling water.
Heat oil in a large pan, sauté chicken until nearly cooked (5 minutes). Add garlic, spring onion and mushrooms and cook for a further 2 minutes.
Remove from heat and add stock, cornflour and evaporated milk. Stir well to combine. Return to heat and gently cook for about 2 minutes until thickened.
Add spinach, parsley and drained cooked pasta. Serve garnished with parmesan.