Creamy Pesto Chicken Spaghetti and Zuchetti

  • cooking time
    20 m
  • serves
    4
2 300g
Large Zucchinis
200 g
Spaghetti
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
Cornflour
110 g
Basil Pesto
1 tsp
Finely grated lemon zest
1/2 cup (40g)
Finely grated parmesan
Basil Leaves, to serve
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  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.