Penne boscaiola with asparagus

Recipe adapted from Super Food Ideas, October 2011 issue, page 24

Ingredients

400g penne pasta
1 tablespoon cornflour
½ cup chicken stock
300ml evaporated light cream
1 tablespoon olive oil
100g bacon, diced
x2 chicken minute steaks
200g button mushrooms, sliced
2 garlic cloves, crushed
2 green onions, sliced (or 1 small brown onion)
1 bunch asparagus, trimmed, cut into 1cm slices
¾ cup frozen green peas
1 teaspoon finely grated lemon rind
Parmesan cheese, grated

Method

1. Cook pasta in a saucepan of salted boiling water, following packet directions, until tender. Drain.
2. Meanwhile, place cornflour in a bowl. Add the stock. Stir until smooth. Add cream and whisk until smooth. Set aside. 
3. Heat oil in a large, deep frying pan over medium high heat. Add bacon. Cook, stirring, for 4 minutes or until golden. 
4. Season chicken steaks and add to pan. Cook for 1 minute each side or until golden. Remove chicken steaks onto a plate to rest.
5. Meanwhile, add mushrooms and garlic to pan. Cook, stirring, for 5 minutes or until mushrooms are tender. Add onion and asparagus. Cook, stirring, for 2 minutes or until onion is tender.
6. Add cream mixture and peas to pan. Bring to boil. Reduce heat to medium-low. Cook, stirring for 2 to 3 minutes or until thickened and asparagus is tender. Add pasta and lemon rind. Slice up the chicken steaks and toss to combine. Season with salt and pepper. Serve with some grated Parmesan cheese.