Description
A delightful combination of tender chicken breasts and vibrant arugula pesto served with perfectly cooked fusilli.
Ingredients
Scale
- 2 Hähnchenbrustfilets
- 250 g Fusilli-Nudeln
- 100 g frische Rucola
- 50 g Parmesan, gerieben
- 50 g Pinienkerne
- 2 Knoblauchzehen
- 100 ml Olivenöl
- 200 g Kirschtomaten
- 1 Zitrone, Saft und Schale
- Salz und Pfeffer nach Geschmack
Instructions
- Boil the fusilli according to package instructions until perfectly al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
- Season the chicken breasts generously with salt and pepper. Heat a skillet over medium-high heat and add olive oil. Once hot, place the chicken in the skillet, cooking until golden brown and cooked through, about 7-8 minutes per side.
- Combine arugula, Parmesan, pine nuts, garlic, and olive oil in a food processor. Blend until smooth, seasoning with salt and pepper to taste.
- Quarter the cherry tomatoes and set aside.
- Drain the pasta and toss it with the pesto in a large bowl.
- Slice the cooked chicken into strips and layer it over the pasta.
- Sprinkle the quartered cherry tomatoes on top and drizzle with fresh lemon juice and zest before serving.
Notes
Make the pesto in advance to save time. Store in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 75mg