How to make
The classic pesto is prepared in a marble mortar, but due to the lack of such, I mashed the basil into a wooden one and then all pesto products were grinded in a blender into a coarsely grinded paste. Store it in the refrigerator.
The mushrooms are cleaned with damp household paper. The stump is removed only in its lower part. The mushrooms are cut into slices.
Heat olive oil at a moderate temperature and stew the mushrooms, until they change color, add dried tomatoes cut into quarters and sprinkle with chopped spinach. Cook, until the products soften. Remove it from the heat and set it aside.
The chicken breasts are cut diagonally into thinner slices. Place them in the same pan with a little olive oil to seal them on both sides, until they aquire a golden color.
In the same pan with the chicken add the mushrooms and spinach, 2 tbsp. of pesto, add chili flakes, salt, freshly ground black pepper and cream.
Leave it on medium heat, by stirring occasionally, until it thickens.
The pasta is boiled according to the instructions. Strain it and add it into the pan with the chicken while it's hot. Stir for 1 minute.
The spaghetti is served sprinkled with parmesan.
The Spaghetti with Chicken Breast and Pesto Genovese are very tasty!
