Creamy Pesto Chicken Spaghetti & Zucchini Noodles
Combining spaghetti with zucchini noodles reduces the carbs with deliciously quick & easy weeknight dinner – a sauce made with Light & Creamy Cooking Milk & Pesto, sliced chicken breast and grated parmesan cheese complete the dish.
I have not made zucchini noodles for a while now – no real reason for this other than I overdid this new food craze a few months ago! I was reminded of how easy they are to make as well as a healthy eating option when you should be watching your waistline 🙂
- 2 large (300g) large zucchinis
- 200g spaghetti
- 500g chicken breast, sliced thinly
- 1 brown onion, sliced
- 2 cloves garlic, crushed
- 375ml Light & Creamy Cooking Milk
- 2 1/2 tsp cornflour
- 110g good-quality basil pesto
- 1 tsp finely grated lemon zest
- 1/2 cup (40g) finely grated Parmesan
- Cracked black pepper
Top & tail the zucchinis, and then use your spiraliser to create some noodles (if you don’t have one of these cool gadgets cut the zucchini into long thin ribbons, then use a sharp knife to cut each ribbon into thin strips)
Cook the spaghetti in a big pot of boiling salted water.
Heat a large frying pan – I used by deep wok!, and cook the onion, garlic and chicken for 5 minutes, or until golden & cooked through.
Blend the cornflour with the Light & Creamy Cooking Milk, add to the pan. Stir through the pesto & lemon zest.
Toss the zucchini and spaghetti with the pesto sauce, then season with cracked black pepper.
Pile onto plates and top with parmesan cheese – serve.
This recipe is enough for 4 for dinner – or for us; dinner and leftovers for lunch the next day!
During the working week having something quick & easy to prepare is important for me – but above all it must taste terrific otherwise what is the point of cooking or eating? Give this recipe a shot; I think this is one even the children will like 🙂
Happy cooking xx
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