Chicken breast in pesto with spaghetti

Chicken breast in pesto with spaghetti

Chicken breast in pesto with spaghetti


8 medium chicken breast
400g spaghetti
2 cloves garlic
2 cloves garlic
a small bunch of parsley
large handful of pine nuts
40 g parmesan cheese
1/2 cup “Extra virgin” olive oil
salt, freshly ground black pepper


To fry the nuts pesto on a dry heated pan, stirring for 3 minutes.

Cheese grate.

Collect some beautiful basil leaves for decoration, set aside. Chop the remaining basil and garlic, put in a mortar or blender. Add a pinch of salt, a little pepper, half of the Parmesan cheese and 2/3 nuts. Grind into a paste, gradually infusing half the olive oil.

Rub the chicken with salt and pepper. In a frying pan with a heatproof handle, heat 1 tbsp oil. Place the chicken on high heat fry until golden brown, about 2 minutes. from each side.

Coat fillets pesto and put the pan in a preheated 200 ° C oven for 8-10 minutes. Then remove from the oven, cover with foil and let stand while preparing pasta.

Chop the parsley, mix with the remaining butter.

Cook the spaghetti in a large pot of boiling salted water over high heat according to package directions. Fold in a colander, to shift back into the pan, add the butter with parsley and stir.

To supply heat the plate. Each lay out spaghetti. Each piece notch fillet diagonally into slices, lay next to the spaghetti. Sprinkle with pine nuts and Parmesan cheese, garnish with basil leaves. Serve immediately.

You can use walnuts, hazelnuts or almonds instead of pine nuts.

Bon Appetit!

Chicken breast in pesto with spaghetti

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