Creamy chicken pasta

Instructions

1 Combine chicken and balsamic vinegar in a bowl and refrigerate. Pour 1 tablespoon boiling water over sun-dried tomatoes and set aside.

2 Cook pasta following packet directions. Drain and return to saucepan to keep warm. Once the pasta is cooked, drain chicken, reserving marinade. Add 1/4 cup stock to marinade and set aside.

3 Heat the oil in a large frying pan. Gently fry half the chicken for 1-2 minutes, until browned. Remove and repeat with remaining chicken.

4 Add remaining stock and marinade to pan with onion and rosemary and cook for 3 minutes. Add garlic, mushrooms and beans and cook for a further 3 minutes. Add chicken and tomatoes and stir for another minute, or until chicken is cooked through.

5  Remove from heat and add spinach, evaporated milk and parsley and stir until spinach has wilted. Stir sauce through warm pasta and serve immediately.