Pesto Chicken Spaghetti

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 skinless chicken breasts, chopped into chunks
• 1 onion, chopped
• 4 garlic cloves, to taste, minced
• 1 carrot, peeled, sliced into rings
• 1 cup broccoli, broken into small florets
• 100 g pesto sauce, half a jar of bought, about 3tbs (to taste)
• 200 ml evaporated low-fat milk
• spaghetti, cooked to serve

Recipe

• 1 saute onion and garlic for 2 minutes.
• 2 brown chicken meat with onion and garlic so it gets some color but is not cooked through.
• 3 add broccoli, carrot, pesto, cook for a few minutes, stirring so pesto is mixed through.
• 4 the carrot will be crisp but that's how we like it. for a softer carrot add it in earlier, or even microwave it prior to starting the recipe.
• 5 add evaporated milk to chicken, pesto and vegies. stir thoroughly and taste for seasoning. add more pesto if you would like and a good grinding of black pepper.
• 6 simmer sauce ubtil milk is hot & everything is combined.
• 7 add spaghetti to pan and toss to coat.
• 8 serve hot with parmesan cheese if desired and good crusty bread.