Creamy pesto chicken spaghetti and zuchetti
Pesto spaghetti gets the lighter treatment with the addition of zucchini ribbons. Sliced chicken breast and shavings of parmesan complete the picture
Ingredients
Creamy pesto chicken spaghetti and zuchetti
- 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 1/2 tsp cornflour
- 110 g good-quality basil pesto
- 1 tsp finely grated lemon zest
- 1/2 cup (40g) finely grated Parmesan
- basil leaves, to serve
Steps
Creamy pesto chicken spaghetti and zuchetti
- 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
- 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.
- 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.
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