PEPPERED CHICKEN PASTA

INGREDIENTS:

400gr chicken breast, cut into strips, no skin
100gr pastrami shaved
1 green capsicum, diced
1 tbs canned green peppercorns drained
1/2 cup skim evaporated milk
1 tbs wholegrain mustard
250gr any cooked pasta
1 teas chicken stock powder

METHOD:

Cook chicken till brown, add pastrami, capsicum and peppercorns and cook 5 mins.
Reduce heat, stir in mustard and stock powder combined with milk.
Add pasta and toss to combine.
You can bulk up the meal with vegetables.
Heat through and serve.