| Type | Per person |
|---|---|
| Energy | 700 kcal |
| Fat | 25 gr |
| of which saturated | 4 gr |
| Carbohydrates | 68 gr |
| of which sugars | 17 gr |
| Fibres | 11 gr |
| Protein | 45 gr |
| Salt | 0.2 gr |
Pesto chicken with (courgette) spaghetti by Simone's Kitchen
Main course
2 persons
10 - 20 min
With seasonal products
540gr vegetables p.p.
Ingredients
2 persons
| 2 courgettes twisted into spaghetti |
| 150 g whole-wheat spaghetti |
| For the pesto: |
| 1/2 clove of garlic |
| 1 plant of basil |
| 1 tbsp olive oil |
| possibly a splash of water |
| Lemon juice to taste |
| 30 g pine nuts |
| For the chicken: |
| 200 g chicken breast |
| olive oil for frying |
| 2 cloves of garlic |
| 250 g cherry tomatoes |
| 10 g pine nuts toasted |
| 1 sprig of fresh basil |
Preparation
This pasta recipe from Simone's Kitchen is slightly different from the usual. Part of the spaghetti has been replaced by courgette spaghetti (courgette shaped like spaghetti). This means you get a lot of vegetables without noticing! Courgette spaghetti can be bought ready-made or you can make it yourself with a spiral slicer.
1. First make the pesto by putting its ingredients in the bowl of a hand blender or in a food processor and whirl until you get a coarse pesto. If it is too thick add some more liquid (this can be water!)
2. Cook the pasta according to the instructions on the packet, drain and leave to drain.
3. Dice the chicken and season with pepper.
4. Heat a large frying pan with olive oil and fry the chicken until golden brown and cooked. Briefly fry the courgette spaghetti, add the whole-wheat spaghetti and then stir in the pesto. Fry briefly.
5. Serve the pesto chicken with cherry tomatoes, fresh basil and pine nuts
This recipe is part of weekly menu 3.
Note: this recipe is for one adult and one child. Adjust the quantities slightly for two adults
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Nutritional values
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