In a saucepan, place the mushrooms, onion and garlic and sauté for 5 minutes on a medium heat.
Add the chicken and continue cooking until the chicken is cooked through.
In a bowl, mix a little of the evaporated milk with the cornflour to make a paste and add to the saucepan with the rest of the evaporated milk. Turn on low and simmer for 10 minutes.
In a pot of boiling water, add the pasta and cook according to instructions.
Finish the sauce with the shallots and serve on top of the pasta.
Top with grated cheese.
Serving Size 246g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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