Linguine with chicken and pesto
4 servings
40 minutes
Linguine with chicken and pesto is an exquisite dish of European cuisine that delights with its harmony of flavors and delicate texture. The thin pasta pairs with juicy pieces of chicken soaked in aromatic pesto sauce. Pesto is a rich green sauce originating from Italy's Liguria, where basil, garlic, parmesan, and pine nuts create an incredible symphony of flavors. Here it is complemented by cream and milk, giving it a special softness. The dish is perfect for a romantic dinner or a warm family meal. It is served hot, garnished with extra nuts and a generous portion of parmesan, creating a gastronomic delight that reveals the richness of Mediterranean aromas in every bite.
1
Cut the chicken into small pieces and fry in 2 tablespoons of olive oil in a large skillet until cooked. Set aside.
- Olive oil: 100 ml
- Chicken breast fillet: 400 g
2
Wash the greens and remove the stems. Press the garlic through a press. Grate the Parmesan cheese.
- Green basil leaves: 60 g
- Fresh oregano leaves: 0.5 glass
- Parsley: 50 g
- Garlic: 4 cloves
- Parmesan (Parmigiano Reggiano): 100 g
3
Start boiling the linguine according to the instructions on the package.
- Linguine: 300 g
4
Blend basil, oregano, parsley, garlic, parmesan cheese, pine nuts, olive oil, cream, and milk.
- Green basil leaves: 60 g
- Fresh oregano leaves: 0.5 glass
- Parsley: 50 g
- Garlic: 4 cloves
- Parmesan (Parmigiano Reggiano): 100 g
- Pine nuts: 70 g
- Olive oil: 100 ml
- Cream: 1 glass
- Milk: 0.5 glass
5
Add the blender mixture to the chicken in the pan. Season with salt and pepper, and heat the chicken with the sauce.
- Chicken breast fillet: 400 g
- Salt: to taste
- Ground black pepper: to taste
6
Serve with boiled linguine, topped with grated parmesan and pine nuts.
- Parmesan (Parmigiano Reggiano): 100 g
- Pine nuts: 70 g
