John Myers
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Pesto Spaghetti with Chicken Strips & Cocktail Tomatoes
The perfect pesto spaghetti with chicken strips & cocktail tomatoes recipe with a picture and simple step-by-step instructions.
Pesto
- 1 bunch Basil
- 20 g Pine nuts
- 2 Pc. Garlic cloves
- 1 Pc. Freshly grated Parmesan
- Good olive oil
- Salt
Chicken schnitzel
- 400 g Chicken schnitzel or breast
- Salt, pepper and paprika
Others
- 300 g Spaghetti
- 500 g Cocktail tomatoes
- Salt
Pesto
- Toast the pin nuts in a coated pan without fat. Let cool down a little and put in the blender.
- Remove the garlic cloves from the skin and put them in the blender as well.
- Add salt and mix well.
- Wash bunch of basil and put in the blender. Grate the Parmesan and put it in the blender as well.
- Gradually pour in the oil and mix every now and then.
spaghetti
- Boil the spaghetti in enough salted water until al dente. Pick up some pasta water!
Chicken schnitzel
- Wash, dry and chop the chicken. Season and add to the pan.
Serving
- Put the spaghetti back in the pot and mix with the pesto and a little pasta water. Then arrange on a plate.
- Put the chicken strips & chopped cherry tomatoes on top and serve !!
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