Penne with chicken and pesto
- 1 clove of garlic
- 1 large bunch of basil
- 30 g Pine nuts
- 30 g grated Parmesan cheese
- 6 EL olive oil
- Salt
- 400 g Penne noodles
- 300 g Cherry tomatoes
- 250 g Chicken fillet
- Pepper
very easy
- 1.
- Peel the garlic, wash the basil, shake dry, pluck the leaves and put some aside for garnish. Roast pine nuts in a pan without fat and remove. Puree the basil, pine nuts, garlic, 5 tablespoons of oil and Parmesan until you get a thin pesto. Season to taste with salt
- 2.
- Prepare the pasta in boiling salted water according to the instructions on the packet. Wash, clean and dry tomatoes. Wash the meat, pat dry and cut into thin slices. Heat 1 tablespoon of oil in a pan, sear the meat for 3–4 minutes while turning. Season with salt and pepper and remove from the pan
- 3.
- Put the tomatoes in the same pan and fry for about 3 minutes until the skin cracks open. Season with salt and pepper. Drain the pasta. Add the chicken, pesto and pasta to the tomatoes in the pan. Possibly. Add 1–2 tablespoons of water and heat everything again. Arrange the pasta on plates and garnish with the rest of the basil
1 person approx:
- 650 kcal
- 2730 kJ
- 31 gProtein
- 25 g fat
- 77 g carbohydrates
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