Creamy Chicken Pesto Spaghetti with Baby Marrows

Creamy Chicken Pesto Spaghetti with Baby Marrows

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Creamy Chicken Pesto Spaghetti with Baby Marrows

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time30 minutes

Ingredients

  • 200 g durum wheat spaghetti
  • 15 ml sunflower oil
  • 10 ml crushed garlic
  • 1 onion, diced
  • 400 g chicken fillet, sliced
  • 375 ml milk
  • 225 g baby marrows, sliced
  • 1 sachet KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce
  • 30 ml basil pesto
  • ½ punnet (125 g) cherry tomatoes, halved
  • 60 ml cream

Method

  • Bring a large of salted water (1.2 lt with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but firm to the bite) then drain and set aside
  • Heat oil in a large pot or deep pan and fry the garlic and onion until soft
  • Add the chicken fillet and fry until well browned on all sides
  • Add the milk and baby marrows and stir in the contents of the sachet of KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce together with the basil pesto
  • Allow to simmer for 15 minutes on a low heat stirring occasionally then remove from the heat and stir through the cherry tomatoes and cream
  • Combine the sauce with the cooked spaghetti and transfer to a serving dish and serve immediately
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