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Diabetes-Friendly Penne Boscaiola

Created by ImPat on November 2, 2014

Step 1: Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender and then drain.
Step 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.
Step 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.
Step 4: Reduce heat to medium and simmer for 2 to 3 minutes or until sauce has slightly reduced.
Step 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.
Step 6: Season with salt and pepper and add pasta and parsley, toss to combine and then serve.