Preparation / Directions:
1. Heat the oil in a high sided frying pan over medium high heat. Add the garlic and cook just to release the flavorful oils, 1 minute. Add 2/3 of the beans and the spice mix and cook for 2 minutes to heat through. Place in a blender jar with the chicken stock and whiz for 1 full minute or until perfectly smooth. Pour the evaporated skim milk into the blender with the motor running on a slow speed.
Set the sauce aside.
2. Pour the lemon juice over the sliced mushrooms and toss to mix. Heat a medium size frying pan over medium high heat and add the mushrooms, which will brown nicely because of the lemon juice in about 3 or 4 minutes. Add the salt and pepper while the mushrooms are frying. Add the chicken, remaining beans, peas and pimentos then pour in the blended, smooth sauce.
3. As soon as the sauce is hot, pull the pan off the heat, add the arrowroot slurry and heat to provide a lovely gloss. Cover and keep warm.
4. Bring water to a boil in a large pot, add the pasta, stir into the hot sauce, and cook for 4 minutes. Drain through a colander, and dust with the Parmesan cheese.