Spinach Pesto Spaghetti with Grilled Spiced Chicken

1 year ago

Spinach Pesto Spaghetti with Grilled Spiced Chicken
Serves: 4 Preparation Time: 20 minutes Cooking Time: 25 minutes
  • Ingredients:
  • Pesto Sauce
  • 150 grams Baby Spinach Leaves, rinsed
  • 4 Garlic cloves, finely chopped
  • 1 bunch Fresh Basil Leaves, rinsed
  • 100 grams Ground Parmesan Cheese
  • ΒΌ cup Roasted Cashew Nuts, chopped coarsely
  • 1 cup Extra Virgin Olive Oil
  • Salt and Pepper, to taste
  • Grilled Spiced Chicken
  • 4 pieces Chicken Breast Fillets
  • 3 tablespoons Fresh Lemon Juice
  • 1 teaspoon Ground Paprika
  • 1 teaspoon Dried Oregano Leaves
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt and Pepper, to taste
  • 200 grams Sapporo Spaghetti
  • 2 liters Water
  • Pinch of Salt
  1. Methods:
  2. Rinse the chicken and pat dry with paper towels. Place the chicken in a ceramic dish. Pour lemon juice over the chicken; add paprika, oregano and olive oil. Cover with plastic wrap and place in fridge for 30 minutes to marinate.
  3. Heat oil in a large frying pan over medium heat. Cook the garlic until soft. Add the spinach and cook, stirring for 1 minute or until the spinach just wilts. Set aside for 5 minutes to cool slightly. Transfer to a food processor or blender.
  4. Add basil, parmesan cheese, cashew nuts, and olive oil to spinach mixture. Process until well combined. Add extra oil if the pesto is too thick. Season the pesto sauce with salt and pepper.
  5. Cook Sapporo spaghetti in a large stockpot of salted boiling water until al dente. Drain and return to the pan. Add the spinach pesto and toss to combine.
  6. Meanwhile, heat the grill on medium-high. Season the marinated chicken with salt and pepper. Cook the chicken for 5 minutes each side or until cooked through. Slice the chicken across the grain.
  7. Divide the pesto pasta and grilled chicken on each serving plates. Serve while hot.

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