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Petit Poussin
Fusilli with kale pesto and grilled chicken
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Ingredients
Directions
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Heat 2 tablespoons of oil in a grill pan and grill the chicken breasts together with the mushrooms on a high setting for about 12 minutes until golden brown and done. Season with salt and pepper.
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Meanwhile, cook the pasta. Drain and store 1/2 cup of cooking liquid.
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Grind the kale, garlic, cheese and walnuts in a food processor or with a hand blender.
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Add 6 tablespoons of oil and 4 tablespoons of cooking water and grind to a smooth pesto. Season with salt and pepper.
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Stir in the pesto and mushrooms through the pasta. If necessary add some cooking liquid to make the whole delicious smooth.
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Cut the chicken into slanted slices and serve on the pasta.
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Nutrition
770Calories
Sodium0% DV0g
Fat65% DV42g
Protein78% DV39g
Carbs19% DV57g
Fiber0% DV0g
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