Pesto Chicken Spaghetti - cooking recipe

Ingredients

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

Preparation

Saute onion and garlic for 2 minutes.
Brown chicken meat with onion and garlic so it gets some color but is not cooked through.
Add broccoli, carrot, pesto, cook for a few minutes, stirring so pesto is mixed through.
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.
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.
Simmer sauce ubtil milk is hot & everything is combined.
Add spaghetti to pan and toss to coat.
Serve hot with parmesan cheese if desired and good crusty bread.