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Chicken and Pesto Spaghetti

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Chicken and Pesto Spaghetti
Image: Yordanka Kovacheva
1 / 5
10/01/2021
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Preparation
15 min.
Cooking
35 min.
Тotal
50 min.
Servings
2
"Pesto, Chicken and Spaghetti are the top three ingredients for a tasty meal."

Ingredients

  • spaghetti - 10 oz (300 g)
  • chicken - 9 oz (250 g) of fillet or drumstick
  • lemon juice - 4 - 5 tbsp. (freshly squeezed)
  • black pepper - by taste
  • regan - 1 tbsp.
  • salt - 2 pinches
  • For the pesto
  • fresh basil leaves - 1 and 1/2 cups.
  • parmesan powder - 1/4 cup.
  • pine nuts - 1 handful (or almonds)
  • olive oil - about 1/4 of a cup.
  • garlic - 1 clove
measures

How to make

1. Boil the meat in slightly salted water for about 25 minutes or until tender. Allow to cool and cut it into pieces.

Season the chicken with lemon juice, black pepper, a little olive oil, salt and oregano.

2. Put the basil leaves along with the nuts, garlic and half of the olive oil in a blender. Blend everything at medium speed. Blend until smooth or a bit lumpy, whatever you prefer.

Dilute the pesto with the remaining olive oil and add the parmesan and stirr until you get a smooth mixture.

3. Boil the spaghetti according to the manufacturer's instructions. Preferably, al dente.

Strain the water and mix with as much pesto as you like and the rest can be stored in the refrigerator for up to several days.

Distribute the spaghetti into plates and place the chicken fillet on top.

Optionally, you can top it off with fresh basil leaves.

Enjoy your meal!

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