John Myers
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Pasta with Pesto and Rosemary Chicken
The perfect pasta with pesto and rosemary chicken recipe with a picture and simple step-by-step instructions.
chicken
- 2 Chicken breast fillets
- 2 Branches Rosemary
- 2 tbsp Rapeseed oil
- 2 Garlic cloves
- 8 Cherry tomatoes
Pasta & pesto
- 1 bunch Basil
- 50 g Blanched almonds
- 50 g Parmesan
- 2 tbsp Olive oil
- 1 Lemon
- 1 Clove of garlic
- 300 g Tagliatelle
- 200 g Young spinach fresh
- Salt
- Pepper
- Sprinkle the chicken breast fillets with salt, pepper and the plucked rosemary on a large piece of parchment. Wrap the paper and tap with the rolling pin to a thickness of 5 cm. Fry in the rapeseed oil together with the unpeeled, pressed garlic cloves in the pan on both sides for 3-4 minutes. (If the meat is not completely done, continue cooking in the oven)
- Puree the basil leaves, almonds, Parmesan, olive oil, lemon juice and the crushed garlic clove in the food processor, puree with oil and possibly a dash of water until soft, season with salt and pepper. Cook the pasta in salted water according to the instructions on the packet.
- Add the spinach to the pasta just before the end of the cooking time and let it soak in. Drain the pasta and spinach mixture. Halve the cherry tomatoes and toss them into the pasta. Add the pesto to the pasta and vegetable mixture and stir well. Arrange on a platter, cut the meat into pieces and drape over the pasta. Good Appetite 🙂
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