Creamy Pesto Zucchini Pasta

  • cooking time
    15 m
  • calories per serve
    415 cal
  • serves
    4
tbsp
corn flour
375 mL
CARNATION Light & Creamy Cooking Milk
½ cup
basil pesto (130g)
3
green onions (shallots), sliced finely
cups
skinless shredded roast chicken (240g)
½ cup
drained sun-dried tomatoes, sliced thinly (75g)
1/3 cup
finely grated parmesan cheese (25g)
4 medium
zucchinis (480g)
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:
374 g
1737
33.3
18.2
4.8
26.6
21.3
638
5
169
Average Quantity
per:
100 g
464
8.9
4.9
1.3
7.1
5.7
171
1.3
45

Method

  1. In a small bowl blend cornflour with 2 tbsp of CARNATION Light and Creamy Cooking Milk add to a large saucepan with remaining milk; stir; bring to the boil; reduce heat; simmer until thick and creamy; add pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.

  2. Meanwhile using a mandolin or vegetable spiral slicer, shred zucchinis; add to pan with cheese and cook for 2 minutes or until zucchini has softened.

  3. Divide between bowls and serve immediately.

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