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🍝 Chicken Pasta with Fresh Broccoli Pesto

836 kcal · 30 min · 4 servings

Chicken Pasta with Fresh Broccoli Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken meat under running water and pat it dry with a kitchen towel.
  2. 2. Wash the lemon thoroughly under hot water and slice it into thin rounds.
  3. 3. Place the chicken meat and the lemon slices in a pot.
  4. 4. Pour in enough water to cover everything and salt the liquid.
  5. 5. Bring the mixture to a boil and then let it simmer on low heat for 10 minutes.
  6. 6. Wash the broccoli and divide it into small florets.
  7. 7. Cook the broccoli florets for 5 to 6 minutes in boiling salted water.
  8. 8. Drain the broccoli, rinse it with cold water, and let it drain well.
  9. 9. Allow the broccoli to cool down completely.
  10. 10. Toast the almonds in a hot pan without fat for 3 minutes over medium heat.
  11. 11. Chop the toasted almonds coarsely and set them aside.
  12. 12. Wash the basil and shake it dry.
  13. 13. Pluck the basil leaves from the stems and set aside a few nice leaves for decoration.
  14. 14. Peel the garlic and quarter the cloves.
  15. 15. Crumble the feta finely with your fingers.
  16. 16. Remove the pot with the chicken from the heat.
  17. 17. Let the meat rest in the hot broth for another 10 minutes.
  18. 18. Cook the spaghetti in plenty of boiling salted water according to package instructions until al dente.
  19. 19. Drain the pasta in a sieve and let it drip dry.
  20. 20. Put the garlic, the cooled broccoli, 50 grams of the almonds, the basil, and 7 tablespoons of oil into a blender.
  21. 21. Blend the ingredients until smooth.
  22. 22. If necessary, add a little water until the pesto has a creamy consistency.
  23. 23. Stir the crumbled feta into the pesto.
  24. 24. Season the pesto with salt and pepper.
  25. 25. Wash the tomatoes and cut them in half.
  26. 26. Heat the remaining oil in a pan.
  27. 27. Fry the tomatoes for 4 minutes over medium heat.
  28. 28. Stir half of the pesto into the pan.
  29. 29. Add the drained pasta.
  30. 30. Season the pasta with salt and pepper and heat everything for 2 to 3 minutes.
  31. 31. Slice the chicken meat into thin slices.
  32. 32. Place the pasta on a large plate.
  33. 33. Arrange the chicken slices on top of the pasta.
  34. 34. Add the remaining pesto on top.
  35. 35. Sprinkle the remaining almonds, chili flakes, and the reserved basil on top.

Nutrition per serving