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Recipe of Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto
Eva

Eva

Recipe of Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto
Eva

Eva

Recipe of Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto
Eva

Eva

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Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto

35 minutes
Easy
8 servings
6
Delicious pumpkin-based spaghetti mixed with a delicious pesto of lettuce Eva® parsley pine nuts and almonds, with grilled Italian chicken fajitas cooked on the grill with cherry tomatoes and basil leaves. Excellent option if you prefer not to eat carbohydrates in a preparation.

Ingredients

  • 2 spoonfuls of coconut oil
  • 2 pieces of boneless chicken breast split in half
  • 1/2 teaspoonful of Salt
  • 1/4 of teaspoonful of Pepper
  • 1/2 Cup of basil cut into thin strips
  • 2 spoonfuls of fine herbs
  • 1 Cup of cherry tomato halved
  • 1 pinch of Salt
  • 1 pinch of Pepper
  • 4 cups of Water
  • 1/2 piece of Italian Lettuce Eva®
  • 1/2 Cup of parsley fresh leaves
  • 1/4 of Cup of pinion toasted
  • 1/4 of Cup of almond toast
  • 1/2 Cup of olive oil
  • 2 teeth of Garlic
  • 1 pinch of Salt
  • 1 pinch of Pepper
  • 4 pieces of pumpkin cut into thin strips

    Preparation

    Heat the coconut oil in a skillet over medium heat and seal the chicken breasts, previously seasoned. 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.

    PRESENTATION

    Decorate the dish with cherry jitomatitos and fresh basil leaves.

    TIPS

    Blanching is the best cooking method to cook leafy vegetables and retain a beautiful color.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    52666
    kcal
    2633%
    Carbohydrates
    1025
    g
    342%
    Proteins
    1072
    g
    2145%
    Lipids
    5348
    g
    8227%
    Fiber
    289
    g
    578%
    Sugar
    281
    g
    313%
    Cholesterol
    0.0
    mg
    0.0%
    Rate this Tip.
    Ratings (6)
    Irma Acosta
    2018-04-20T10:23:49.00-06
    Son correctas las calorías que ponen?
    rossina martin
    2018-03-07T15:13:05.00-06
    Esta correcta la información nutricional?
    Adan Acosta Aviles
    2018-01-22T12:21:14.00-06
    exelente receta
    Economo-f Ocaña
    2018-01-20T16:49:47.00-06
    Muy rica
    inquisidora Diaz
    2017-11-20T09:34:52.00-06
    muy rica
    see more
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