Step 1

Fill large pot with water and bring it to a boil.

Step 2

In a medium bowl, add cold stock, milk, cornstarch, 1/2 tsp salt and whisk with a fork. Set aside.

Step 3

In the meanwhile, preheat large deep ceramic non-stick skillet on medium heat and swirl oil to coat.

Step 4

Sprinkle chicken with a bit of salt and pepper, add to a skillet and cook for 10 minutes, stirring occasionally.

Step 5

While chicken is cooking, add 1 tsp of salt and pasta to boiling water. Cook for 7 minutes until pasta is al dente, stirring a few times to make sure noodles do not stick.

Step 6

Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and cook for 2 minutes or until bubbly and thickened.

Step 7

Add Parmesan cheese, garlic and stir until cheese has melted.

Step 8

Using tongs, transfer noodles directly from the pot to the skillet. No need to drain in a colander. Grab a bunch at a time, hold right above the pot for a few seconds and add to the skillet.

Step 9

Stir and add peas, broccoli or spinach. Let chicken alfredo warm through for a minute.

Step 10

Turn off the heat and garnish with parsley and black pepper. Serve hot.