200°C · 15-30 minAllergens
Gluten
Lactose
Noten
SulfietRoast Chicken with Pesto
This seemingly simple dish requires quite a bit of preparation. The chicken thigh fillet (Beter Leven 2 stars) marinates overnight in a fresh basil marinade, and then I roast the chicken until golden brown in the oven. It is served with casareccia pasta mixed with steamed green vegetables and fresh herbs. I blend fresh basil, cashew nuts, extra virgin olive oil, and Parmesan cheese into a pesto that you will receive separately. Alongside, I serve steamed vegetables dressed with a refreshing vinaigrette of bell pepper and capers. Enjoy your meal!
Chicken thigh fillet (Beter Leven 2 stars), courgette, pumpkin, fennel, broccoli, red bell pepper, peas, garlic, red chilli, lemon, fresh basil and parsley, capers, cashew nuts, mozzarella, Parmesan cheese, casareccia pasta, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, noten, sulfiet.
Microwave
Remove the pesto container from the tray. Heat the chicken, pasta, and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Mix the pesto into the warm pasta (in the tray or on your plate).
Oven — 200°C, 15-30 minMarleen's choice
Remove the pesto container from the tray. Heat the chicken, pasta, and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Mix the pesto into the warm pasta (in the tray or on your plate).