Annabelle White's recipe for chicken pesto spaghetti.
400g package fresh spaghetti
2 tbsp butter or margarine
1 large clove of garlic, very finely chopped
4 carrots thinly sliced
700g skinless, boneless chicken breast cut into 2.5cm cubes
1/3 cup store bought pesto
¼ cup finely shredded Parmesan cheese
Olive oil for drizzling
Cook pasta according to the directions on the package.
Meanwhile in a large fry pan melt 1 tbsp butter over medium heat, add garlic then carrots and cook for 3 minutes.
Add chicken, cook and stir for 4 to 5 minutes or until chicken is cooked.
Add pesto and gently toss to coat.
In another pan, add remaining 1 tbsp butter, melt and add drained pasta.
Lightly toss then remove pasta from heat and divide onto 4 plates.
Add chicken then top with Parmesan cheese, basil, pepper and a light drizzle of olive oil.