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| Estimated Times |
Preparation time: 10
Cooking time: 20
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Ingredients
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250
servings
| 100 | g | Spring onions |
| 100 | g | Leek |
| 1 | pcs. | Red bell pepper ~120 g |
| 300 | g | Chicken fillet |
| 2 | tbsp | Red pesto ~24.9 g |
| 1 | dl | Water ~100 g |
| 0.5 | tsp | Sea salt ~2.8 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 150 | g | Fresh pasta |
| 50 | g | Baby spinach |
| 1 | dl | Cream, 9% fat ~95 g |
| 25 | g | Flaked almonds |
| 1 | tbsp | Wheat flour ~9 g |
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Intro
Pesto chicken with fresh pasta.
Directions
Clean the spring onions and leeks and cut into diagonal pieces. Cut the pepper into thin strips.
Sauté the chicken in the pesto in a deep frying pan or saucepan. Add the spring onions and leeks and sauté for another few minutes. Add the pepper, water, salt and pepper and simmer for approx. 5 mins.
Cook the pasta according to the instructions on the packet.
Rinse the spinach and add to the chicken. Add the cream and cook for 5 mins. Meanwhile, toast the flaked almonds on a dry pan.
Thicken the dish if necessary with a little flour and water.
Serve the chicken on the fresh pasta sprinkled with toasted almonds.
Nutritional data
703 Kcal Per Serving
F: 24 g, P: 47 g, C: 78 g, DF: 6 g
1,406 Kcal (131 Kcal/100 g)
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