• 1 pack spaghetti or linguini
  • 1 large chicken breast, cut into small cubes
  • 1 onion, finely diced
  • 1 tablespoon butter or oil
  • Kernels cut from 2 cobs Darian corn
  • 150g sliced Darian green or flat beans
  • 150g Darian broccoli, cut into small florets
  • 1 cup cream
  • 1/2 cup water
  • 3 tablespoons basil pesto


Boil the pasta to al dente in salted water. In a non-stick pan gently saute the chicken and onion in the butter or oil until lightly browned and cooled through. Add the cream, water and pesto and mix well. Set aside. In another pan of lightly salted water, boil the corn, beans and vegetables and mix well, then pour on the sauce. Heat gently, stirring, season to taste with salt and pepper, then serve into bowls with fresh Parmesan cheese.