Spaghetti with Spinach Pesto

4 SERVINGS

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INGREDIENTS

4 chicken breasts (4× approx. 150 g)
300 g whole wheat spaghetti, dry
2 tablespoons rapeseed or sunflower oil
Pepper

PESTO INGREDIENTS

4 cloves of garlic
80 g fresh baby spinach
2 tablespoons olive oil
2 tablespoons water
70 g cashew nuts
1 tablespoon grated Parmesan

INSTRUCTIONS

1
First, bring a large pot of water to a boil for cooking the spaghetti. In the meantime, clean, salt, and pepper the chicken breasts. Once the water in the pot starts boiling, salt it, add the spaghetti to the pot, and cook them over medium heat for 14–15 minutes.
2
Meanwhile, heat 2 tablespoons of oil in a large pan, add the chicken breasts, and fry them until golden brown for 7–9 minutes on each side over medium heat.
3
In the meantime, prepare the pesto: Peel the garlic cloves and place them in a tall mixing container, add all the other pesto ingredients, and blend the entire contents until smooth with a hand blender.
4
Drain the cooked spaghetti and slice the fried chicken breasts. Then mix the spaghetti with the prepared pesto and serve with slices of chicken breast.

Tip

The spaghetti can also be served without chicken as a quick vegetarian dinner.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.