Spaghetti with Spinach Pesto and Chicken Breast

First, bring plenty of water to a boil in a large pot for the spaghetti. In the meantime, clean the chicken breast fillets, pat them dry, and season with salt and pepper. Once the water boils, add salt, put in the whole wheat spaghetti, and cook al dente over medium heat for approx. 14–15 minutes.

Meanwhile, heat 2 tbsp of rapeseed oil in a large pan. Add the chicken breast fillets and fry them golden brown over medium heat for approx. 7–9 minutes on each side.

In the meantime, prepare the pesto: Peel the garlic cloves and place them in a tall mixing cup. Add all other ingredients for the pesto and finely blend with an immersion blender.