1 sweet potato, peeled and diced into 1/2-inch chunks
1 pkg (375 g) whole-wheat fusilli
2 cups (500 mL) milk
2 1/2 cups (625 mL) water
2 tsp (10 mL) Dijon mustard
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1 cup (250 mL) shredded Canadian Mozzarella
2 tbsp (30 mL) chopped fresh parsley
Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook for 2 to 3 minutes or until softened. Add chicken and cook for 6 to 8 minutes or until browned.
Stir in sweet potato, fusilli, milk, water, mustard, salt and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 to 12 minutes or until pasta and sweet potatoes are tender and liquid is absorbed.
Remove from heat and stir in Mozzarella cheese. Garnish with parsley before serving.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!