Bacon and Chicken Tortellini

• 500g Chicken fillets thinly sliced
• 500g Tortellini
• 4 spring onions
• 4 bacon rashers
• 1 tablespoon wholegrain mustard
• 2 teaspoon cornflour, blended with 1 teaspoon of water
• ½ cup fresh basil chopped
• 1 cup of evaporated Light and Creamy Milk

Boil pasta until ready.  Drain and set aside

Heat frypan and spray with Olive Oil

Lightly cook chicken and set aside.

In clean pan lightly cook the rindless bacon and set aside.

Add spring onions, mustard and evaporated milk to the pan.

Bring to the boil and remove from heat and add the cornflour blend.

Stir until mixture thickens

Return to the heat and add basil, tortellini, and chicken

Cook until heated through and sprinkle with parmesan cheese to serve.