2 Tbsp Oil
200 g Chicken breasts, diced
Salt and pepper, as needed
1 tsp Seven Colours Grill Seasoning™
1 Tbsp Dried basil 
50 g Butter
1 Tbsp Flour
200 ml Milk
350 ml Fresh cream
1 tsp Sun-dried tomato pesto
Handful Fresh parsley, minced
250 g Spaghetti, cooked
½ cup Cheddar
½ cup Parmesan cheese


Heat the oil. Sauté the chicken breasts and season with salt and pepper, Seven Colours Grill Seasoning™ and basil. Melt the butter and add the flour to create a roux, then pour in the milk and cream and stir until it thickens a bit. Add the pesto and the parsley, then let it simmer for two minutes. Add in the cooked spaghetti, then add the cheeses and stir until they are fully combined.