Cook time is 20minutes
Total time is 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 325milliliter CARNATION Light & Creamy Cooking Milk
- 2teaspoons cornflour
- 200grams spaghetti
- 150grams onion, sliced (sliced)
- 600grams large zucchini
- 500grams chicken breast, sliced thinly (sliced thinly)
- 1teaspoons finely grated lemon zesty
- 1/2 cup finely grated parmesan
- 5milliliter canola cooking spray
- 2tablespoons basil leaves
- 110grams basil pesto
Nutrition per serving
1820kJ / 435Cal
1820 Kilojoules or 435 Calories
21% of daily energy intake*
Protein
35.0grams
Fat
17.3grams
Carbs
37.5grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cut the zucchini into long thin ribbons (a mandolin is ideal), then use a sharp knife to cut each ribbon into thin strips.
Step 2 of 5
Add spaghetti into boiling water, cook as per packet instructions
Step 3 of 5
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.
Step 4 of 5
Blend cornflour with 2 tablespoons of light cooking milk; add to pan with remaining light cooking milk. Stir through pesto and lemon zest.
Step 5 of 5
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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