Creamy Chicken Pesto Spaghetti with Baby Marrows
If you’re looking for an easy dinner recipe that contains a healthy dose of veggies, then we know exactly what’s for dinner in your household tonight. Not only is this recipe indulgently creamy but it is equally as delicious. So if you have 20 minutes to spare, try this delicious recipe.
Feeds
4People
Preparation time
50Min.
easy
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 courgettes, sliced
- 1 x 48 g Knorr Dry Cook-in - Sauce Chicken and Mushroom Pan
- 30 ml basil pesto
- ½ punnet (125g) cherry tomatoes, halved
- 60 ml cream
Preparation method
- Bring a large pot 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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