Diabetes-Friendly Penne Boscaiola

1. 1

   Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender and then drain.

2. 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. 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. 4

   Reduce heat to medium and simmer for 2 to 3 minutes or until sauce has slightly reduced.

5. 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. 6

   Season with salt and pepper and add pasta and parsley, toss to combine and then serve.

* Per serving · 4 servings · Values may vary.