Creamy Pesto Chicken Spaghetti and Zuchetti

  • cooking time
    20 m
  • serves
2 300g
Large Zucchinis
200 g
Spray Oil
500 g
Chicken Breast, sliced thinly
1 150g
Onion, sliced
2 cloves
Garlic, crushed
375 ml
CARNATION Light & Creamy Cooking Milk
2.5 tsp
110 g
Basil Pesto
1 tsp
Finely grated lemon zest
1/2 cup (40g)
Finely grated parmesan
Basil Leaves, to serve


  1. Cut the zucchini into long thin ribbons (a mandolin is ideal), then use a sharp knife to cut each ribbon into thin strips. Add spaghetti into boiling water, cook as per packet instructions

  2. Heat a large frying pan; spray with oil and cook chicken, onion and garlic for 5 minutes or until golden and chicken is cooked through. Blend cornflour with 2 tablespoons of CARNATION Light & Creamy Cooking Milk; add to pan with remaining CARNATION Light & Creamy Milk. Stir through pesto and lemon zest.

  3. Toss zucchini and spaghetti with pesto sauce; then season. Pile onto plates and sprinkle with the parmesan. Garnish with a few basil leaves and serve.