Original Italian noodle recipe with pesto chicken and gourmet flavor.
Learn more about Michelle Jacobo
Ingredients3 portions
Preparation
Cook the noodles in salted water for about 15 minutes. If a little oil is added they will not stick.
Peel, remove the seeds and cut the tomatoes into small pieces.
Whisk the egg.
Bat the chicken thighs in the egg and the bread crumbs. Heat the oil and fry the thighs.
Drain the noodles. Serve them in the dishes of the diners. Then cover the pasta with the tomato and dress with oil and salt.
Serve the thighs washed with the pesto sauce accompanying the noodles.
Preparation pesto sauce: Crush the basil sprig, peeled garlic, a pinch of salt, a few touches of pepper, and pine nuts until you get a creamy paste (go controlling, if you like less crushed, you can give just a touch with the processor).
Add a part of the amount of olive oil and mix well with the blender . Add the rest of the oil little by little while stirring until the sauce is smooth and creamy.
Then add the grated cheeses and stir, if possible with a wooden spoon. Try salt and pepper in case you should add it.
Serve cold over the hot pasta and store in the refrigerator in a glass jar for conservation.
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