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#WFD – Creamy Chicken Pesto Spaghetti with Baby Marrows
Combine the sauce with the cooked spaghetti and transfer to a serving dish and serve immediately.
POLOKWANE – When it comes to comfort food, pasta is always a good idea.
What’s for Dinner says if you’re looking for an easy dinner recipe that contains a healthy dose of veggies, then this is the recipe. Not only is this recipe indulgently creamy but it is equally as delicious.
Ingredients
- 200g durum wheat spaghetti
- 15ml sunflower oil
- 10ml crushed garlic
- 1 onion, diced
- 400g chicken fillet, sliced
- 375ml milk
- 225g baby marrows, sliced
- 1 x KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
- 30ml basil pesto
- ½ punnet (125g) cherry tomatoes, halved
- 60ml cream
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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