Spaghetti with Pesto and Chicken

1. 1 Spaghettipack 450 g ≈ $1.40 90 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 120 g
3. 3 Pesto 30 g
4. 4 Parmesanpack 200 g ≈ $6.00 10 g
5. 5 Olive oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the chicken² breast and pat dry with paper towels, cut it into 2 cm pieces, and heat a 28–30 cm skillet over medium heat.

2. Bring a large pot of salted water to a boil and cook the spaghetti¹ until al dente, about 8–10 minutes; drain and reserve half a cup of pasta water.

3. Sauté the chicken² in the hot skillet over medium-high heat for about 6 minutes until golden brown and the internal temperature reaches 74°C.

4. Off the heat, add the pasta to the skillet with the chicken², then add the pesto and the reserved pasta water and simmer over low heat for 2 minutes until glossy and blended.

5. Sprinkle with Parmesan⁴ and stir until it lightly melts, adjusting salt to taste if needed.

6. Serve hot, with extra Parmesan⁴ shavings if desired, and accompany with fresh bread or a green salad.