Spinach Pesto and Chicken

Asparagus Pasta

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Instructions

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1 Cook spaghetti

Bring a large pot of lightly salted water to a boil. Cook the spaghetti first for 5 minutes (see step 2).

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2 Add asparagus

Meanwhile, rinse asparagus. Cut off and discard woody stems. Cut the asparagus to 5 cm pieces. Add the pieces to the boiling water with spaghetti for about 3 minutes until both the spaghetti and the asparagus are cooked to "al dente". Optionally, boil in separate pots.

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3 Make pesto

Meanwhile, make the pesto. Rinse and dry spinach and basil. Peel garlic cloves. Grate Parmesan. Place spinach, basil (keep a leaf or two for garnish), garlic, Parmesan, and pine nuts (keep a few kernels for garnish) to a food processor (or use a bowl and a mixer). Mix until smooth. Add salt, pepper, and olive oil. Stir to combine.

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4 Fry chicken

If the chicken breasts are very thick, cut them in half lengthwise. Fry the chicken breast in oil in a pan, on both sides, until well done. Season with salt and pepper. Let rest a few minutes before slicing.

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5 Combine and serve

Drain spaghetti and asparagus. Slice the chicken breasts. Combine spaghetti, asparagus, chicken, and spinach pesto. Divide to plates and serve.

Tips for fussy eaters

Serve the spaghetti and chicken with a small spoon of pesto or some creamed spinach.

Pro tip

Add a bit of water if the pesto is too thick. If you don’t have a mixer, chop spinach and basil as small as you can. Chop pine nuts. Mix together with grated Parmesan and the rest of the pesto ingredients.

Eat your greens! With pasta!

Cooking Time: 20 min

Cals 722 · Prot 66.5 · Carbs 62.1 · Fat 23.2

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Pasta

Spaghetti 200.00 Grams

Green pesto

Baby spinach 50.00 Grams
Fresh basil 20.00 Grams
Garlic cloves 1.00 Pieces
Parmesan 50.00 Grams
Pine nuts 30.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Olive oil 2.00 Tbsp

To serve

Green asparagus 150.00 Grams

Eat your greens! With pasta!

Cooking Time: 20 min

Cals 722 · Prot 66.5 · Carbs 62.1 · Fat 23.2

Instructions

photo

1 Cook spaghetti

Bring a large pot of lightly salted water to a boil. Cook the spaghetti first for 5 minutes (see step 2).

photo

2 Add asparagus

Meanwhile, rinse asparagus. Cut off and discard woody stems. Cut the asparagus to 5 cm pieces. Add the pieces to the boiling water with spaghetti for about 3 minutes until both the spaghetti and the asparagus are cooked to "al dente". Optionally, boil in separate pots.

photo

3 Make pesto

Meanwhile, make the pesto. Rinse and dry spinach and basil. Peel garlic cloves. Grate Parmesan. Place spinach, basil (keep a leaf or two for garnish), garlic, Parmesan, and pine nuts (keep a few kernels for garnish) to a food processor (or use a bowl and a mixer). Mix until smooth. Add salt, pepper, and olive oil. Stir to combine.

photo

4 Fry chicken

If the chicken breasts are very thick, cut them in half lengthwise. Fry the chicken breast in oil in a pan, on both sides, until well done. Season with salt and pepper. Let rest a few minutes before slicing.

photo

5 Combine and serve

Drain spaghetti and asparagus. Slice the chicken breasts. Combine spaghetti, asparagus, chicken, and spinach pesto. Divide to plates and serve.

Tips for fussy eaters

Serve the spaghetti and chicken with a small spoon of pesto or some creamed spinach.

Pro tip

Add a bit of water if the pesto is too thick. If you don’t have a mixer, chop spinach and basil as small as you can. Chop pine nuts. Mix together with grated Parmesan and the rest of the pesto ingredients.

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Pasta

Spaghetti 200.00 Grams

Green pesto

Baby spinach 50.00 Grams
Fresh basil 20.00 Grams
Garlic cloves 1.00 Pieces
Parmesan 50.00 Grams
Pine nuts 30.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Olive oil 2.00 Tbsp

To serve

Green asparagus 150.00 Grams
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