The nutty taste of pistachios and the fresh taste of basil come together in this pistachio pesto chicken pasta to make a colorful and tasty dish. Whole wheat spaghetti gives the dish a hearty texture and extra nuttiness, and tender chicken breast slices add protein to make it a filling dinner choice.
Ingredients: 2 chicken breasts, thinly sliced. 200g whole wheat spaghetti. 1 cup shelled pistachios. 2 cups fresh basil leaves. 3 cloves garlic. 1/2 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste.
Instructions: Cook whole wheat spaghetti according to package instructions until al dente. Drain and set aside. In a food processor, combine pistachios, basil leaves, garlic, Parmesan cheese, olive oil, salt, and pepper. Pulse until a smooth pesto paste forms. Heat olive oil in a skillet over medium heat. Add thinly sliced chicken breasts and cook until golden brown and cooked through, about 5-6 minutes per side. Once the chicken is cooked, add the cooked spaghetti to the skillet with the chicken. Pour the pistachio pesto over the spaghetti and chicken. Toss until everything is well coated and heated through. Serve hot, garnished with extra grated Parmesan cheese and fresh basil leaves, if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
Scuola Infanzia Pedretti
