Spaghetti with Pesto and Chicken
Spaghetti with seared chicken breast pieces, pesto sauce, and Parmesan cheese.
- Time
- 20 min
- Serving
- 670 kcal
- Ingredients
- ≈ $1.66
- Protein
- 44 g
Ingredients
- 1 Spaghettipack 450 g ≈ $1.40 90 g
- 2 Chicken breast filletpack 800 g ≈ $7.23 120 g
- 3 Pesto 30 g
- 4 Parmesanpack 200 g ≈ $6.00 10 g
- 5 Olive oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the chicken2 breast dry and cut into 2 cm (¾-inch) pieces. Bring a large pot of water to a boil and salt it.
Cook the spaghetti1 for 8–10 minutes until al dente, reserve ½ cup of pasta water, then drain the rest.
While the pasta cooks, heat olive oil in a skillet over medium-high heat and sear the chicken2 for about 6 minutes until golden brown with no pink inside.
Add the spaghetti1, pesto, and reserved pasta water to the skillet, stirring over low heat for 2 minutes.
Sprinkle with grated Parmesan4, toss to combine, season with salt if needed, and serve hot.
Tips
- Why it works
- Pat the chicken dry to prevent splattering when it hits the hot pan. Wet chicken steams instead of searing.
- Substitutions
- Use 120g ground turkey for chicken; swap pesto for 30g basil + 10g pine nuts blended with olive oil if needed.
- Common mistakes
- Overcooked chicken will be pale inside and dry. Check with a thermometer at 74°C, not by color alone.
- Storing and reheating
- Eat fresh or refrigerate for 2 days. Reheat in a pan with a splash of water to loosen the sauce.
- Serve with
- Pair with a simple arugula salad dressed in lemon juice and olive oil for a balanced lunch.
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