Ingredients for 4 persons:
50 g wild garlic
40 g pine nuts
75 g Parmesan cheese
9 tbsp olive oil
Salt
400 g pasta (e.g. fusilli)
250 g cherry tomatoes
400 g chicken breast fillets
Pepper
Sugar
Preparation:
1. Wash wild garlic, shake dry, chop coarsely. Chop pine nuts coarsely, roast in a pan without fat and let cool. Grate parmesan, blend together with wild garlic, pine nuts and 6 tbsp olive oil to make a creamy pesto. Season to taste with salt.
2. Cook pasta in salted water according to package directions. Wash tomatoes, cut in half. Cut chicken breasts into strips and fry in remaining olive oil (3 tbsp), turning, for 5-10 minutes on all sides. Season with salt, pepper and remove from pan.
3. Add tomatoes to pan, season with salt, pepper, sugar and fry, turning, for about 5 minutes. Drain pasta and mix with pesto. Arrange chicken strips and tomatoes on top.
Tip: Sprinkle with grated Parmesan cheese and serve with a glass of red wine.
Preparation time approx. 45 minutes
Nutritional values per serving approx.
Calories: 814
Joules: 3409
Protein: 46 g
Fat: 38 g
Carbohydrates: 71.6 g
