200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
Noten
SulfietPasta Pesto with Chicken
This seemingly simple dish requires quite a bit of preparation. The chicken thigh fillet (Beter Leven 2 stars) marinates overnight in fresh basil, and then I roast the chicken until golden brown in the oven. It is accompanied by casareccia pasta mixed with a generous portion of sautéed green vegetables and fresh herbs. From fresh basil, cashew nuts, extra virgin olive oil, and Parmesan cheese, I make a pesto that, together with spinach, creates a vibrant green sauce, which we mix with the vegetables and pasta. Enjoy your meal!
Chicken thigh fillet (Beter Leven 2 stars), courgette, spinach, fennel, garlic, red chilli, lemon, fresh basil, cashew nuts, Parmesan cheese, casareccia pasta, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, noten, sulfiet.
Microwave
Heat the chicken and pesto pasta loosely covered or with the plastic lid for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the chicken and pesto pasta covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Plastic containers or lids cannot go in the oven.
Average weight: 540 g