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Creamy Pesto Zucchini Pasta
|375||mL||CARNATION Light & Creamy Cooking Milk|
|½||cup||basil pesto (130g)|
|3||green onions (shallots), sliced finely|
|1½||cups||skinless shredded roast chicken (240g)|
|½||cup||drained sun-dried tomatoes, sliced thinly (75g)|
|1/3||cup||finely grated parmesan cheese (25g)|
In a small bowl blend cornflour with 2 tbsp of CARNATION Light and Creamy Cooking Milk add to a large saucepan with remaining milk; stir; bring to the boil; reduce heat; simmer until thick and creamy; add pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.
Meanwhile using a mandolin or vegetable spiral slicer, shred zucchinis; add to pan with cheese and cook for 2 minutes or until zucchini has softened.
Divide between bowls and serve immediately.
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