Creamy Pesto Pasta



 
 

Ingredients

 
  • 250
    g
    chicken breasts, diced
  • 250
    g
    mushrooms, diced
  • 1
    bunches
    broccoli or baby marrows
  • 1/4
    yellow pepper, diced
  • 150
    g
    spaghetti
  • 1/2
    can
    plain cream cheese
  • 2
    tbsp
    basilicum pesto
  • 50
    ml
    milk
  • 1
    tbsp
    Italian herbs
  • salt and pepper to taste
  • 2
    tbsp
    oil or butter for frying
Servings: Change Serving
 
 

Method

 
Method: 1) Brown the chicken pieces in the oil/butter in a large frying pan and add the mixed herbs. 2) In the mean while, soft boil the broccoli in a seperate pot for about 4~7 minutes. It should be just soft enough for the fork to semi slide through. Don't over cook. Drain after it's cooked. 3) Also start boiling the spaghetti according to package instructions. 4) Add the diced mushrooms to the half cooked chicken breasts and simmer with the lid on, on low heat until the mushrooms are done. (If you are using baby marrows in stead of broccoli, add it, uncoocked, with the mushrooms.) 5) Mix the pesto with the cream cheese and add to the chicken and mushroom mix. Stir in the milk to make a sauce and mix thoroughly with the meat and vegetables. Also add the brocolli and sweet pepper and salt and pepper to taste. Stir well. 6)Simmer with the lid on for a few minutes until everything has been cook throgh and mixed with the sauce. Tip: If the sauce is too thick, add some more milk. Serve immediately on spaghetti.
 

 

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