Now you can prepare a delicious healthy and delicious recipe without having to sacrifice delicious flavors. In this recipe for Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto will be a strong dish that you can not miss in any emergency dinner you have or in a special meal with friends.
It is made with pumpkin mixed with a delicious pesto of lettuce Eva® parsley, pine nuts and almonds. In addition, it has delicious Italian chicken fajitas cooked on the grill and sautéed with cherry tomatoes and basil leaves. This Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto is an excellent option if you prefer not to eat carbohydrates in a preparation.
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Ingredients8 portions
Preparation
Heat the coconut oil in a skillet over medium heat and seal the previously seasoned chicken breasts. Add the basil leaves and fine herbs, add the cherry tomatoes, season to your liking.
Cover the preparation and cook for 10 minutes over low heat. Remove the breast and cut into strips. Reservation.
Heat the water in a pot until it boils. Add the Italian Lettuce Eva® together with the parsley leaves and blanch for 2 minutes. Remove and submerge in water with ice. Squeeze the leaves and reserve.
Blend the blanched leaves with the pine nuts, the almond, the olive oil and the garlic. Season and Reserve. Heat a skillet over medium heat add the pumpkin spaghetti and pesto. Cook until blended, remove from pan and serve together with chicken preparation with cherrys.
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