Creamy chicken pasta

Not particularly gorgeous looking... but yummy :)

We really miss creamy sauces and I found a recipe that I could adapt using soy milk.

Serves 4

GF Pasta to serve 4 (400g-ish)
1 garlic clove, crushed
1/2 onion, finely chopped (I left this out because the kids aren't keen on onion)
2-3 chicken thighs, sliced 1-2cm thick
375ml soy milk
1 tsp GF cornflour, mixed with 1 tbsp water and mixed into a smooth paste
1/2 cup frozen peas/corn (or other vegies that work for you)
4-6 medium sized button mushrooms, sliced
salt and cracked black pepper

Cook pasta according to instructions.

In the meantime, heat some oil in a pan and add the garlic, onion and mushrooms and cook for a few minutes until just soft. Then add the chicken and cook until almost cooked through.

Stir in the milk and bring to the boil. Reduce the heat to low and simmer, stirring regularly. Add the peas and corn. After a couple of minutes, stir cornflour paste into the sauce and simmer for a few minutes or until it thickens. I think I had to add a bit more than what the recipe suggested.

Add drained pasta, salt and pepper and toss until combined.