Creamy chicken pasta

Duration: 30 min

Level: Easy

Made by: Lara Hüsler from Food4Life

Lara's (@food4life.ch) passion for a healthy and sustainable diet is also reflected in her work as a freelance recipe developer and food photographer. She is passionate about creating new recipes, preparing them in a tasty way and photographing them in a suitable setting. It fulfills her to inspire people to eat a varied and fresh diet with creative recipe combinations.

Ingredients

For how many people?

Planted.chicken fillet nature

1 TBSP.

Olive oil

planted.chicken fillet nature

Herbal salt

4 TSP

Barilla Pesto Rustico Pomodori Secchi

Barilla sauce and pasta

1 TBSP.

Olive oil

Onion, finely chopped

2-3

Garlic cloves, pressed

200g

Cherry tomatoes, halved

¼ TL

Dried oregano

2.5 EL

Barilla Pesto Rustico Pomodori Secchi

2.5 dl

strong bouillon, cold

2.5 dl

Coconut milk

1 TSP

Cornflour (optional)

50g

fresh spinach leaves (more as required)

3 TBSP.

vegan grated cheese

Salt and pepper

40g

Pinien- oder Zedernkernen

250g

Barilla Al Bronzo Linguine

Preparation

Planted.season the chicken fillets with herb salt and marinate well with 1 teaspoon of pesto each.
Toast the pine or cedar nuts without fat in a pan, leave to cool.
To make the pesto sauce, heat the olive oil in a large pan and sauté the onions and garlic for 2-3 minutes. Add the cherry tomatoes and oregano, fry until the tomatoes are soft. Add the pesto and stir. Mix the stock, coconut milk and cornflour in a liter jug and deglaze the tomatoes with it. Bring to the boil and simmer for 2-3 minutes, stirring, until a creamy sauce is formed. Add the grated cheese. Season to taste with salt and pepper.
Remove the pan from the heat, add the spinach and fold in.
Fry the planted.chicken fillets in olive oil for 3-4 minutes on both sides until browned.
Cook the linguine according to the packet instructions until al dente.
To serve Add the linguine to the pesto sauce, mix well and arrange on plates, top with planted.chicken fillet and garnish with fresh basil and pine nuts. Serve with grated cheese.