Whole Wheat Pasta with Chicken and Spinach Pesto
30 min
Under an hour
Knuspr-Küche
Genießen Sie diese köstliche und gesunde Vollkornpasta, die mit einem selbstgemachten, cremigen Spinatpesto aus frischem Blattspinat, gerösteten Haselnüssen und würzigem Parmesan verfeinert wird. Zart angebratene Hähnchenbrustwürfel machen das Gericht zu einer vollwertigen und proteinreichen Mahlzeit, die in weniger als 30 Minuten auf dem Tisch steht – perfekt für ein schnelles Mittag- oder Abendessen.
Preparation method
Preparation & Pasta
Cook the whole wheat pasta in a large pot with plenty of salted boiling water according to package instructions until al dente. This usually takes about 12–15 minutes. Then drain, reserving some of the pasta water.
Frying Chicken
Meanwhile, rinse the chicken breast fillet under cold water, pat dry, and cut into bite-sized cubes. Heat 10 ml of sunflower oil (approx. 1 tbsp) in a pan and fry the chicken cubes over medium heat for about 5 minutes until golden brown and cooked through. Remove the pan from the heat.
Preparing Spinach Pesto
For the pesto, wash and spin dry the baby spinach. Place the spinach together with the hazelnuts, the remaining sunflower oil (60 ml), and the freshly grated Parmesan in a blender or finely mix with an immersion blender. For a more intense flavor, add the peeled garlic cloves. Season with salt and pepper.
Chef's tip
For an even more intense aroma, you can briefly toast the hazelnuts in a dry pan before mixing.
40 min
Under an hour
