in Italy

Tagliatelle with chicken and pesto

updated

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Ingredients for 2 servings:

  • 200 g chicken breast fillet(s)
  • 1 tbsp lemon juice
  • ½ tsp paprika powder
  • 40 g Parmesan
  • 35 g basil leaves
  • 20 g pine nuts
  • 1 garlic clove(s)
  • 60 ml olive oil
  • 1 pinch of salt
  • n. B. Tagliatelle
  • e.g. Parmesan, freshly grated
  • some oil for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

quick and tasty

Cut the meat into bite-sized pieces. Mix with lemon juice and paprika and marinate in the refrigerator for about 30 minutes. Meanwhile, prepare a pesto from the ingredients using a hand blender or a Thermomix. Cook the tagliatelle in salted water according to the package instructions until al dente. Meanwhile, brown the meat in a pan with a little oil. Finally, mix everything together and serve with freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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