Creamy chicken, mushroom and almond pasta

Instructions

1. In a large non-stick frying pan, heat 1 tablespoon of the oil over medium-high. Add chicken. Cook for 5 minutes, turning, until browned. Remove from pan.
2. In the same pan, add remaining oil with mushrooms and garlic. Cook for 3 minutes, stirring several times. Add carrots and cook a further 2 minutes.
3. Add milk and thyme. Reduce heat to low. Return chicken to pan with freshly ground pepper. Cook for 5-10 minutes, stirring occasionally. Meanwhile, in a saucepan of lightly salted boiling water, cook pasta according to packet instructions.
4. Two minutes before serving, add silver beet and almonds to chicken. Serve chicken with pasta and herbs.