This delicious pasta with basil pesto sauce and chicken can be prepared in just 30 minutes.
Learn more about Lorenza Ávila
Ingredients4 portions
Preparation
In a food processor, mix the roasted nuts, basil, and garlic. Season generously with salt and pepper.
Process until everything is finely chopped and put the olive oil in a trickle until it becomes a homogeneous paste.
Cut or flatten the chicken breasts in half and season with salt and pepper.
Heat 1 tablespoon of olive oil in the pan and cook the chicken until golden brown, 3-4 minutes per side.
Cut each breast into 4-5 strips and cover to keep warm.
Cook the pasta according to the package instructions and reserve 1/4 cup of the liquid in which it was cooked.
Return the dried pasta to the pot in which it was cooked.
Put 1/2 cup of the pesto in a pot and heat a little, add the cream and keep warm.
Stir cooked pasta with the 1/4 cup of water in which it was cooked and add half of the pesto sauce that was heated.
Divide between 4 plates, put the chicken strips on top and cover with the rest of the hot pesto sauce.
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