Heat oil in a large skillet over medium heat.
Saute garlic until tender, then stir in.
Pesto chicken with spaghetti squash is a gluten-free pasta alternative that is packed with nutrition!
Ingredients of Spaghetti al Pesto with Chicken
- You need of spaghetti.
- It's 100 grams of basil.
- It's 120 ml of olive oil.
- Prepare 4 clove of garlic.
- It's 1/2 tbsp of salt.
- You need 2 tbsp of parmesan/pecorino cheese.
- Prepare 50 grams of pine nuts.
- It's 1/4 kg of spaghetti or any kind of pasta.
- You need of Chicken topping.
- It's 4 of chicken breast fillet.
- You need 2 tbsp of lemon juice.
- Prepare 1 tbsp of salt and pepper.
- It's 1 tbsp of thyme.
- It's 1 tbsp of Rosemary.
Spaghetti al Pesto with Chicken step by step
- Cook pasta per package instructions.
- Season the chicken both sides in the following order: lemon juice, salt and pepper, thyme, rosemary. Let sit for 20 mins.
- For the pesto sauce, put the ingredients in blender in the following order: Basil, garlic, salt, cheese, oil. blend until desired texture. add the nuts and blend for a few seconds, make sure that the nuts are not fully crushed.
- Rub a bit of pesto sauce on the chicken.
- Sear the chicken, on medium heat. 4 mins per side..
- serve pasta, top with Parmesan cheese. cut the chicken to desired size per serving..
Your family will love this amazing pasta dish. Add the sliced chicken and baby spinach leaves to a large skillet over medium heat with some olive oil. Cook your pasta al dente so there's still a nice bite to it. You can use mushrooms, broccoli, artichokes, courgettes, eggplants etc. During fasting time (or for vegans) of course I don't add the chicken and I don't use cheese in the pesto and it is fantastic.
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