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🍝 Chicken with Cheese, Pasta and Pesto

1018 kcal · 30 min · 4 servings

Ingredients

• 1 bunch basil
• 2 garlic cloves
• 2 tbsp roasted pine nuts
• 140 ml olive oil
• 6 tbsp freshly grated Parmesan
• salt
• pepper (from the mill)
• 400 g spaghetti
• 4 chicken breast fillets (kitchen-ready, skinless)
• flour (for dredging)
• olive oil (for frying)

Instructions

1. 1. Rinse the basil under running water.
2. 2. Shake the basil dry.
3. 3. Pick the leaves off the stems.
4. 4. Peel the garlic.
5. 5. Chop the garlic roughly.
6. 6. Put the garlic, basil leaves, and pine nuts into a blender.
7. 7. Blend the ingredients until fine.
8. 8. Stir in olive oil gradually.
9. 9. Keep stirring until a creamy sauce forms.
10. 10. Mix in 2 tablespoons of grated Parmesan cheese.
11. 11. Season the sauce with salt and pepper.
12. 12. Cook the pasta in boiling salted water.
13. 13. Cook the pasta until al dente (firm to the bite).
14. 14. Wash the meat.
15. 15. Pat the meat dry with a kitchen towel.
16. 16. Season the meat with salt and pepper.
17. 17. Whisk the eggs in a shallow dish.
18. 18. Stir the remaining Parmesan cheese into the egg mixture.
19. 19. Coat the meat first in flour.
20. 20. Then coat the meat in the egg mixture.
21. 21. Fry the meat in a hot pan with some oil.
22. 22. Fry the meat until golden brown on all sides.
23. 23. Drain the pasta.
24. 24. Mix the pasta with the basil sauce.
25. 25. Place the meat on pre-warmed plates.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 1018
• Protein: 67 g · Fett/Fat: 50 g · Carbs: 75 g