Prep time 15 min
Cook time 20 min
Serves 6


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  1. Cut the zucchini into long thin ribbons (a mandolin is ideal), then use a sharp knife to cut each ribbon into thin strips. Add spaghetti into boiling water, cook as per packet instructions
  2. Heat a large frying pan; spray with oil and cook chicken, onion and garlic for 5 minutes or until golden and chicken is cooked through. Blend cornflour with 2 tablespoons of NESTLÉ CARNATION Light & Creamy Evaporated Milk; add to pan with remaining NESTLÉ CARNATION Light & Creamy Evaporated Milk. Stir through pesto and lemon zest.
  3. Toss zucchini and spaghetti with pesto sauce; then season. Pile onto plates and sprinkle with the parmesan. Garnish with a few basil leaves and serve.

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